Category Archives: corn muffins

Top 10 Posts for 2010

BON APPETIT!!!

For the past two weeks I have not posted as often as I wanted to, but for a good reason.  The Athlete has been home for the last ten days and I just wanted to spend as much time with him as I possibly could. I spent a lot of time in the kitchen and will be sharing some really good recipes with you in the coming weeks.  For you to enjoy I have composed the top ten posts that were viewed this year.  I was so surprised at the #1 post! By the way the top photo is my favorite dessert of 2010.  Happy New Year to all of you! 

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Filed under Bar Cookies, Breakfast, Brunch, Cake, corn muffins, Desserts, Main dish, Pie, Quick Breads, Soup, Top 10 of 2010

Mediocre Muffins and Voting for the best!

These muffins here are not mediocre!  They are fantastic.  You can find the recipe for them here

What we did yesterday as a demo and today as a lab was mediocre.  I really was questioning whether or not I should blog about this lab, but my students convinced me that I should share my opinion about the new Duncan Hines whole wheat muffin mixes.  So here goes. 

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Filed under corn muffins, Muffins, quick

Cornbread Muffins with Cheese and Chilies- another Paula Deen recipe

Today was a great day at school!  Especially after yesterday.  I was not sure I wanted to return.  But, alas I did and have to say it was a fulfilling day at that.  There are a few little projects  needing  some work, if you know what I mean.   What would teachers do if every student was perfect?  Some of my fellow teachers might say , “A lot!”   But in the end it might be quite boring.

We visited the media center today to explore the world of blogging and how it related to Nutrition and Wellness class.   As I monitored the class work,  I glanced at the computer screen next to me and asked,  ” How did you do that?”   It really amazes me the computer skills that my students  have.  Now I am in the other seat.  The slow learner!!!  The student is so encouraging, ” Oh, Mrs. L  let me show you how to do it.  It is just a click here and that is it.”   Now I am the student and he is the teacher.   I feel excited about learning something new and it gave this kid a big smile.

Throughout the semester my class will be commenting on many of the  posts.  The instructions are different each time but always they are to use good writing skills.  If you read the comments you will see that some are very good.  Some on the other hand could use improvement.

Let’s get to the baby corn muffins.  This is Paula Dean’s recipe.  I just kicked it up a bit with some jalepeno peppers.  They are quite easy to put together.  I can’t lie and tell you that they are healthy, but it is all about the size of the portion.  These are extremely small,  just don’t eat twelve!

Depending what size pans you use you could possibly make 48.  Don’t worry they freeze really well.  To reheat just wrap in foil  and place in the oven for about 10 minutes.  They can be reheated in the microwave wrapped in paper towel.

Here’s how you make them.  Enjoy!

Gather all the ingredients

1 1/4 cups of cornmeal and 2 teaspoons baking powder

Add 1/2 teaspoon salt

Then add 1 cup of sharp grated cheese, 1 8 oz. can of creamed corn, 1 cup sour cream, 1 4 oz. can chopped green chilies and I added 1 chopped jalapeno to add some heat.

Chilies, sour cream, corn and cheddar cheese are added then mix lightly.

Beat slightly 2 eggs and 1/2 canola oil and stir until combined. Do not overmix.

Put in greased mini muffin pan

Bake for 18 to 20 minutes.   Just a note here about filling the pans.  The ones above are filled just a little too much.  It makes it very hard to get out of the pan.  At first I thought that I should put oil around the tops of the pan.  No!!  This did not help.  I did find that filling the pans 1/2 instead of 2/3 was the answer.  It just did not look as if it would be enough batter, but it will work  making them much easier to remove.

Enjoy!

Green Chili Corn Muffins

  • 1 1/4 cups  cornmeal
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup shredded sharp Cheddar cheese
  • 8 oz. can cream-style corn
  • 1 cup sour cream
  • 4 oz. chopped green chilies
  • 1/2 cup canola oil
  • 2 eggs slightly beaten

Preheat the oven to 400 degrees F.  Grease miniature muffin tins wih vegetable oil or cooking spray.

In a small bowl combine the cornmeal, salt, and baking powder.  Add the cheese, corn, sour cream, and chilies.  ( I stirred in minced jalapeno).  Stir until lightly combined.  Add the oil and eggs and stir until eveything is just combined.  Do not overmix.  The batter will be very stiff.  Place about 1/2 tablespoon of batter into each muffin cup.  Bake for 18 to 20 minutes.

Make 48 miniature muffins

Happy Cooking,

The Teacher Cooks

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Filed under Bread, Cheese, Cooking, corn muffins, easy, Muffins, quick, Recipes