Sweet Onion Corn Muffins Recipes

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SWEET ONION CORN BAKE



Sweet Onion Corn Bake image

This tasty corn bake casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese plus a little zip from hot pepper sauce. It's a popular addition to our church potlucks. -Jeannette Travis, Forth Worth, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 15 servings.

Number Of Ingredients 11

2 large sweet onions, thinly sliced
1/2 cup butter, cubed
1 cup sour cream
1/2 cup whole milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups shredded cheddar cheese, divided
1 large egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
4 drops hot pepper sauce

Steps:

  • In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 241 calories, Fat 15g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

SWEET CORN MUFFINS



Sweet Corn Muffins image

Sweet Corn Muffins are subtly sweet, melt-in-your-mouth soft and moist. They're perfect with your next bowl of chili!

Provided by Onion Rings and Things

Categories     Baked Goods

Time 25m

Number Of Ingredients 9

1-1/2 cups flour
2/3 cup sugar
1/2 cup corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cup milk
2 eggs, lightly beaten (lightly beaten)
1/3 cup vegetable oil
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine flour, sugar, corn meal, baking powder and salt.
  • In a small bowl, combine eggs, milk, oil and butter. Mix well. Add to flour mixture and stir just until blended.
  • Pour into greased 18-hole muffin cup up to 2/3 full. Bake in a 350 F oven for about 20 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool.

Nutrition Facts : ServingSize 44 g, Calories 134 kcal, Carbohydrate 16.8 g, Protein 2.1 g, Fat 6.9 g, SaturatedFat 2.3 g, Cholesterol 24 mg, Sodium 94 mg, Fiber 0.5 g, Sugar 8.1 g

SWEET ONION MUFFINS



Sweet Onion Muffins image

These savory muffins are wonderful alongside any main dish and also make a great snack warm or cold. It's hard to stop eating them. I've been cooking for 60 years, and this recipe from my niece is one of my favorites. -Mildred Spinn, Cameron, Texas

Provided by Taste of Home

Time 30m

Yield 3 dozen mini muffins or 1 dozen regular muffins.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup finely chopped onion
1/2 cup butter, melted
1-1/2 cups chopped walnuts

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs, onion and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts., Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

SWEET ONION CORN MUFFINS RECIPE



Sweet Onion Corn Muffins Recipe image

Sweet-savory blends of flavors make these moist corn muffins a mouth-watering treat. These corn muffins make a nice addition to any meal. Also search our site for sweet muffin recipes that can be enjoyed for brunch, lunch, and tea time.

Provided by RecipeTips

Time 35m

Number Of Ingredients 10

1/4 cup unsalted butter
1/2 Vidalia onion or other large sweet onion, chopped
4 ounces chile pepper - chopped
8 ounces corn bread mix or corn muffin mix
1 cup sour cream
1 cup Cheddar cheese - sharp, grated
1 egg - beaten
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon dill - dried

Steps:

  • Preheat oven to 400 degrees F. In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes. Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill. Stir to combine and pour into prepared muffin tins. Sprinkle the remaining cheese on top of each. Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing them from the tins. *Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins.

SWEET ONION CORN MUFFINS



Sweet Onion Corn Muffins image

Very good! Anything with onions has got to be good. My family loves these.. Enjoy!

Provided by Cassie *

Categories     Other Breads

Time 35m

Number Of Ingredients 10

1/4 c unsalted butter
1/2 vidalia onion or other large sweet onion, chopped
4 oz chile pepper - chopped
1 - 8 oz corn bread mix or corn muffin mix
1 c sour cream
1 c cheddar cheese - sharp, grated
1 egg beaten
1/3 c milk
1/4 tsp salt
1/4 tsp dried, dill

Steps:

  • 1. Preheat oven to 400 degrees F.
  • 2. In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
  • 3. Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
  • 4. Stir to combine and pour into prepared muffin tins. Sprinkle the remaining cheese on top of each. Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing them from the tins.
  • 5. *Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins

SWEET CORNBREAD MUFFINS



Sweet Cornbread Muffins image

Make and share this Sweet Cornbread Muffins recipe from Food.com.

Provided by LaJuneBug

Categories     Quick Breads

Time 28m

Yield 18 muffins

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
2/3 cup granulated sugar
5 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 extra large egg
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
  • In a separate bowl or saucepan, melt the butter.
  • Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
  • Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
  • Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
  • Pop out of the tins and let cool a bit before serving.

Nutrition Facts : Calories 144.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 25.8, Sodium 287.7, Carbohydrate 20.3, Fiber 0.7, Sugar 7.5, Protein 2.3

SWEET CORNBREAD MUFFINS



Sweet Cornbread Muffins image

These Sweet Cornbread Muffins are so moist and flavorful! Slather them in butter and they are a great side dish to any meal.

Provided by Sarah Averett

Categories     Side Dish

Time 34m

Number Of Ingredients 9

4 lg. eggs
1 cup milk
1 tsp. vanilla extract
3/4 cup butter ({I use salted})
1 cup cornmeal
2 cups all-purpose flour
1-1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt

Steps:

  • Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray.
  • In a medium-sized bowl, combine the eggs, milk, vanilla.
  • Melt the butter in the microwave and then add to the egg mixture, stirring well.
  • Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
  • Fill each muffin hole 3/4 of the way full. Bake for 23-25 minutes or until an inserted toothpick comes out clean. Repeat with remaining batter.

VIDALIA ONION CORNBREAD



Vidalia Onion Cornbread image

Turn your packaged corn muffin mix into a savory cornbread tonight. Just add in a sweet Vidalia onion, sharp cheddar, sour cream and dill. You'll never make plain cornbread again! Pairs perfectly with your favorite meat entree, stew or chili.

Provided by Paula Deen

Categories     bbq     classics     comfort food     Family Supper     guys night     southern     tailgating     vegetarian

Time 15m

Yield 8

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 large Vidalia onion (or other sweet onion), chopped
1 (8-oz) package corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup sharp cheddar, grated, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat the oven to 450 °F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
  • In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

CORN MUFFINS WITH GREEN ONIONS AND SOUR CREAM



Corn Muffins with Green Onions and Sour Cream image

Categories     Bread     Onion     Side     Bake     Thanksgiving     Cornmeal     Corn     Fall     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

1 cup unbleached all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cups frozen corn kernels, thawed, drained
1 cup chopped green onions

Steps:

  • Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.
  • Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

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