Old Bay Corn Muffins Recipes

OLD FASHIONED SWEET CORN MUFFINS

Steps:

• 1. Preheat oven to 400'F
• 2. Grease; or line with baking cups, one muffin pan.
• 3. In a large mixing bowl combine flour, corn meal, salt, sugar and baking powder.
• 4. Slowly mix in eggs, milk and vegetable oil. Beat with a hand mixer on high for 30 seconds.
• 5. Let sit for 4 minutes before pouring out into muffin pan. (this waiting time will help the muffins crown a bit better in the end.)
• 6. Pour out into muffin pan evenly.
• 7. Bake for 15-20 minutes until golden brown. Eat them cooled or hot. They are awesome hot with some butter! I ate them with caramel sauce later on and it was awesome!

GRILLED OLD BAY® CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk mayonnaise, lemon juice, and seafood seasoning together in a bowl until smooth. Set aside.
• Grill corn for 12 minutes, turning every 3 minutes until all sides are starting to brown. Spread mayonnaise mixture over all sides of the corn and top with Parmesan cheese and parsley.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

OLD BAY CORN MUFFINS RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 375°F. Grease muffin tin with butter.
• In a medium bowl, stir together cornmeal, flour, baking powder, Old Bay, chile powder, and salt. In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to dry ingredients and stir until just combined. Stir in butter, followed by cheese.
• Pour batter 3/4 way into prepared tin. Bake until a cake tester inserted into the middle of a muffin comes out clean, about 15 minutes. Let cool 5 minutes then transfer to a wire rack. Serve warm.

CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .