Pimento Corn Muffins Recipes

CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

PIMENTO CORN MUFFINS

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
• Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
• Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
• Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.

BACON-PIMIENTO CHEESE CORN MUFFINS

Steps:

• Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon., Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CORN MUFFINS IN POBLANO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients.
• Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
• Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!
• For Vegetarian do not use Jiffy corn mix. It contains Lard [animal fat].

CORN-PIMENTO SALAD

Steps:

• In a medium bowl, combine corn, pimento, green chiles, and cumin. Mix well and season to taste with salt and black pepper. Garnish with fresh parsley.

PIMENTO CHEESE-STUFFED CORN MUFFINS

Steps:

• Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
• Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
• Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.