Cook Time 20 mins. Grease muffin pan with oil or butter. Place butter in a lightly-colored pan over medium heat. Once melted, lower the heat. Swirl and stir as it cooks to release the bubbles. Watch it carefully until color turns to a toasty brown. Immediately transfer to a large heat-proof bowl. In another bowl, combine flour, baking soda, baking powder, and salt. Whisk to combine. Add sugar to the brown butter. Stir to combine. Add the eggs. Cream until mixture is fluffy and pale. Whisk by hand or an electric mixer.
Stir in the buttermilk, cream of corn, and cheese. Add the dry ingredients into two increments. Mix with a spatula or wooden spoon until just combined. Do not overmix. Spoon batter into prepared muffin cups. Bake for 18 to 20 mins until a skewer inserted into the center comes out clean and the top is golden. This super easy corny cornbread recipe requires only 5 ingredients and is made in just 3 simple steps.
Store in an airtight container at room temperature for up to 4 days. Leftovers are delicious to eat as-is or warmed for breakfast, lunch, dinner, or a snack! Enjoy rustic, sweet Bisquick corn bread as a comforting side for dinner. Serve this cornbread with:. This Bisquick cornbread and corn muffins taste best when served freshly baked, but can be frozen in an airtight container or sealable plastic bag for up to three months.
Thaw for 3 for 4 hours at room temperature before reheating. Or, you can reheat muffins in the microwave. You can easily make it gluten-free by using Gluten-Free Bisquick. The box will have instructions on how to substitute the gluten-free version for regular Bisquick. There are instructions in the recipe below to make this recipe into 12 Bisquick corn muffins.
This site uses Akismet to reduce spam. I bought that tin at the flea market here on the Cape a few years ago, and bring it back with me every summer so I can make muffins for sunrise. I had a predicament, though. What kind of muffins to make? The only fruit on hand was cherries. No chocolate chips in the cupboards, either. I did have some fresh ears of corn. I did not have cornmeal.
Could it be possible to make corn muffins without cornmeal? A few internet searches left me feeling reassured, and so I set out to alter one of my existing muffin recipes, working off the wet and dry ingredient ratios to make a batch of no-cornmeal corn muffins. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy.
We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author s of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website.
The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions. If you made this recipe, I'd love to see what you did. Please share a picture with me on Pinterest and leave me a note on the pinned post and tell me how it went! It will also be highly appreciated if you wish to leave a rating and review on the blog post.
Thanks in advance. Luckily, there are many ways you can make cornmeal bread without cornmeal. This easy cornbread recipe uses fresh corn instead of cornmeal, and the results are super delicious. It is slightly sweet due to the fresh corn but very moist and incredibly delicious made with fresh corn on the cob. The top it off this specific recipe uses Erythritol which does not cause side effects and tastes almost exactly like sugar — without the calories.
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