Scallion Corn Muffins

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Course:
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Yield : 8 Prep Time : Cook Time : Ready In :

Scallion Corn Muffins

Corn Muffins are so versatile and these Scallion Corn Muffins are no exception. Scallions, also called green onions, give these muffins a savory element.

Scallion Corn Muffins

Ingredients

  • 1 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup chopped scallion (also known as green onions) tops and bottoms all good
  • 1 cup 2% buttermilk, or whole milk or 2% milk, or mixture of half yogurt and milk
  • 2 eggs
  • 1/4 cup melted and cooled unsalted butter, or oil

Method

Step 1

Heat oven to 425°F.

If using a cast-iron skillet, or the little skillets, place in the oven to heat while the oven pre-heats.

Step 2

In a bowl, stir together the dry ingredients and onion. Mix well with a fork. In a separate bowl or measuring cup, whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients and stir until just combined. Using a brush, lightly oil the cast iron pans, muffin tin or baking dish with oil. Spoon the batter in, if using muffin tins, about 3/4 full. Place in the oven and bake, about 15 to 20 minutes, or until a toothpick, when inserted in the center comes out clean. if using a baking dish or full-sized cast-iron skillet, you may need a little more time. Serve hot.


 

The making of Scallion Corn Muffins

A printer-friendly recipe card can be found at the bottom of this post

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Scallion Corn Muffins

I love corn muffins.  I love Scallion Corn Muffins. I love Scallion Corn Muffins made in my cute little skillets.

Don’t have any cute little skillets? You can make these in a muffin tin, or a big old cast iron skillet, or even a just regular old 8 x 8 baking dish. It’s all good.

 

scallion corn muffins

 

I love that these muffins are so versatile

One of the reasons I love corn muffins is their adaptability. Both in the ingredients and in the cooking methods. Whichever method you use will only affect the outcome as far as crispy edges or more cake-like. These little cast iron pans, heated up like a big cast iron pan, make a wonderful cake top with a nice crispy bottom…muffin.

Scallions or Green Onions, what’s the dif?

Scallions also called green onions, make a fine addition to the muffin. One of my very favorite Christmas songs, well, not really a song in a song kind of way, but a song in a Christmas story kind of way is the Dragnet Christmas song by Stan Freberg. “Come on by the house Joe, my wife always makes one of those relish plates, you know, with the little carrots, olives, and scallions. Well, people call them green onions, but they’re really scallions”

There really isn’t much of a difference between a scallion and green onion so very minor in fact, feel free to exchange at will.

Your choice of liquids?

Buttermilk. I use 2% buttermilk in my muffins because it gives a richness without adding additional fat.  But if you don’t have buttermilk you could substitute either whole or 2% milk, I wouldn’t go with non-fat, not enough mouthfeel with non-fat. Another option is to emulate buttermilk by mixing milk with yogurt with milk..a ratio of half and half would be right.

Want more options?

Well, how about adding could some chopped cooked bacon?  Shredded or diced cheese?  Or well, or what? Fill in the blank. That’s why I love corn muffins, VERSATILE.

I do love my options.

 

Scallion Corn Muffins

These muffins are the perfect pair with Beef Chipotle Chili with Beer or Hearty Beef and Barley Vegetable Soup.

Yield: 8 muffins

Scallion Corn Muffins

Scallion Corn Muffins

Corn Muffins are so versatile and these Scallion Corn Muffins are no exception. Scallions, also called green onions, give these muffins a savory element.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup chopped scallion (also known as green onions) tops and bottoms all good
  • 1 cup 2% buttermilk, or whole milk or 2% milk, or a mixture of half yogurt and milk
  • 2 eggs
  • 1/4 cup melted and cooled unsalted butter or oil

Instructions

Step 1

Heat oven to 425°F. 

If using a cast-iron skillet, or the little skillets, place in the oven to heat while the oven pre-heats.

Step 2

In a bowl, stir together the dry ingredients and onion. Mix well with a fork. In a separate bowl or measuring cup, whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients and stir until just combined. Using a brush, lightly oil the cast iron pans, muffin tin or baking dish with oil. Spoon the batter in, if using muffin tins, about 3/4 full. Place in the oven and bake, about 15 to 20 minutes, or until a toothpick, when inserted in the center comes out clean. if using a baking dish or full-sized cast-iron skillet, you may need a little more time. Serve hot.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 36mgSodium: 244mgCarbohydrates: 20gFiber: 1gProtein: 4g

Nutritional data may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    149
  • Fat
    6g
  • Protein
    4g
  • Carbohydrates
    20g
  • Dietary Fiber
    1g
  • Cholesterol
    36mg
  • Sodium
    244mg
  • *This is what my program tells me the numbers are per muffin, and I'm sticking to it...mostly

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