Site Search
Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
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 yoghurt 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
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.
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 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.
Buttermilk. I use buttermilk in my muffins, but if you don’t have you could substitute either whole or 2% milk, I wouldn’t go with non-fat, not enough mouthfeel with non-fat, or you could use part yogurt with milk mixed in…half and half would be right. You could also add 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.
These muffins are the perfect pair with Beef Chipotle Chili with Beer or Hearty Beef and Barley Vegetable Soup.
You can buy tiny cast iron skillets here.
You Might Also Enjoy...
Nutritional Info
This information is per serving.
-
Calories149
-
Fat6g
-
Protein4g
-
Carbohydrates20g
-
Dietary Fiber1g
-
Cholesterol36mg
-
Sodium244mg
-
*This is what my program tells me the numbers are per muffin, and I'm sticking to it...mostly
