Hot Southern Corn Muffins
Hot Southern Corn Muffins are flavorful, cheesy treats with a touch of heat from green chiles and pimiento, perfect for breakfast, brunch, or as a side dish with Southern comfort foods.
Ingredients
Instructions
- Preheat the oven to 400° F.
- Combine cornmeal, baking soda, and salt in a large bowl; stir in pimiento, cheese, onions, chiles, and garlic.
- Make a well in the center of the mixture.
- In a separate bowl, combine eggs, milk, and creamed corn; add to the dry mixture.
- Stir just until moistened.
- Spoon the batter into greased muffin pans, filling three-fourths full.
- Bake at 400° F. for 30 minutes until golden.
- Remove from pans immediately.
Tips & Substitutions
For extra moisture, consider adding a tablespoon of melted butter or oil to the batter. If you prefer a spicier kick, use pepper jack cheese instead of Cheddar and increase the amount of green chiles. If you don't have pimiento, diced red bell pepper can work as a substitute, while finely chopped jalapeños can enhance the heat.
Serving Suggestions
These corn muffins pair beautifully with hearty dishes like Snapping Turtle Stew or serve them alongside soups and salads for a complete meal. They can also be enjoyed with a dollop of butter or honey for a sweet twist. Consider serving with a side of Spinach And Cream Cheese for a delicious contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap muffins in a damp paper towel and microwave in 15-second intervals until warmed through. They can also be reheated in an oven for a fresher texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Southern Corn Muffins contains roughly 178 calories, with 5g protein, 22g carbohydrates, and 8g fat. It is a good source of calcium (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 845mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking. Alternatively, you can bake the muffins and store them for later as described above.
Can I freeze the corn muffins?
Absolutely! Allow the muffins to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They will stay good for up to 3 months. To reheat, thaw in the refrigerator overnight and warm them in the oven or microwave before serving.
What can I substitute for eggs in this recipe?
For each egg, you can use 1/4 cup of unsweetened applesauce or mashed banana as a substitute. Alternatively, a flax egg made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water can also be used. Just allow it to sit for a few minutes until it thickens.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).