Creole Corn Muffins Recipes

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

CREOLE GUMBO WITH CORNBREAD MUFFINS

Steps:

• For the gumbo, cut the sausage into ½" (1-cm) slices. Using the Food Chopper, coarsely chop the onion and bell pepper. Slice the celery into ½" (1-cm) slices. Heat ½ cup (125 mL) of the oil in the All-Purpose Pot over medium-low heat for 3 minutes. Slowly whisk in the flour using the Nylon Spiral Whisk; stir constantly for about 10 minutes, or until the roux is milk chocolate in color. Remove the roux from the pot and set it aside.Add the remaining 1 tsp (5 mL) oil, celery, onion, bell pepper, and garlic pressed using the Garlic Press to the pot. Cook for 3 minutes or until softened, stirring occasionally.Stir in the broth, tomatoes, roux, seasoning blend, and sausage; bring the mixture to a boil. Reduce the heat; cover and simmer for 20 minutes, stirring occasionally.Meanwhile, for the cornbread, spray 6 1-Cup (250 mL) Prep Bowls with nonstick cooking spray; place the bowls into the 12" (30-cm) Steamer. Combine the cornbread ingredients in a small bowl and mix well. Spoon about ¼ cup (50 mL) of the batter into each prep bowl.Stir the shrimp and okra into the pot. Place the steamer on the pot. Cover and cook 18-22 minutes or until a wooden pick inserted into the center of the cornbread comes out clean.Remove the steamer to a hot pad or trivet; let it stand for 5 minutes. To remove the cornbread, run a knife around rims of the prep bowls and invert. Ladle the gumbo into bowls and serve it with the cornbread and hot cooked rice, if desired.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.

CREOLE CORN MUFFINS

Steps:

• Blend eggs, milk, and shortening together.
• Combine flour, salt, baking powder, sugar, and cornmeal.
• Add green pepper, onion, pimento, and cheese.
• Pour milk mixture into the cornmeal mixture.
• Stir just until mixed.
• Pour batter into hot greased muffin cups1/2 full.
• Bake at 400* for 25-30 minute.

CREOLE CORN MUFFINS

Steps:

• Mix eggs, milk and shortening. In another bowl, combine remaining ingredients. Add milk mixture and stir just to mix (there will be lumps). Pour into greased muffin cups and bake in preheated 400 degree F. oven 25 to 30 minutes, or until done.