Molasses Corn Puffs
Light and sweet molasses corn puffs with a crispy exterior, perfect for a snack or breakfast treat. They suit those who enjoy warm, comforting baked goods with a hint of molasses flavor.
Ingredients
Instructions
- Combine cornmeal, flour, baking powder, and salt in a medium bowl.
- Cut in cold butter with a pastry blender until mixture resembles coarse crumbs.
- Pour molasses into a measuring cup.
- Add milk to the molasses to make 1/2 cup total liquid.
- Add the liquids to the dry ingredients.
- Mix with a fork until dough clings together.
- Drop by teaspoonfuls onto an ungreased baking sheet.
- Bake at 425°F (220°C) for 13 to 15 minutes until golden and baked through.
- Cool slightly on a wire rack.
- Serve warm or cool completely and serve cold.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour instead of all-purpose flour. You can also substitute molasses with honey or maple syrup for a different flavor profile. Make sure the butter is cold for best results; this helps create flaky, tender puffs. If you're looking to add some spice, a pinch of cinnamon can complement the sweetness nicely.
Serving Suggestions
These molasses corn puffs are delightful served warm as a snack or alongside soups and salads for a comforting meal. They pair beautifully with Katie'S Almond Onion Dip for a delicious appetizer. For a sweet treat, try serving them with a drizzle of honey or alongside Apple Pudding With Caramel Sauce.
Storage & Reheating
Store leftover corn puffs in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Corn Puffs contains roughly 35 calories, with 0g protein, 7g carbohydrates, and 1g fat.
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 corn puffs ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just shape the puffs and place them on the baking sheet before refrigerating. Bake them fresh when you're ready to serve for the best texture.
What can I substitute for milk in this recipe?
You can use any non-dairy milk, such as almond, soy, or oat milk, as a substitute for regular milk. This is a great option for those following vegetarian recipes or anyone with lactose intolerance.
How do I know when the corn puffs are done baking?
The corn puffs are done when they turn golden brown and a toothpick inserted in the center comes out clean. They should feel firm to the touch and have a slightly crispy exterior while remaining soft inside.
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).