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Cajun Corn Muffins Recipe
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1 1⁄3 Cup (21.33 tbs) (At Room Temperature)|
|Butter||8 Tablespoon, melted and cooled|
|Eggs||3 Large, lightly beaten|
|Prepared spicy brown mustard||2 Teaspoon|
|Tabasco sauce||1⁄8 Teaspoon|
|Cooked ham pieces||3⁄4 Cup (12 tbs) (1/4 Inch Pieces)|
|Finely chopped green pepper||1 Cup (16 tbs) (And/Or Red Pepper)|
|Thinly sliced scallions||1⁄2 Cup (8 tbs) (Including Green Tops)|
Serving size: Complete recipe
Calories 3092 Calories from Fat 1152
% Daily Value*
Total Fat 130 g199.4%
Saturated Fat 68.2 g340.8%
Trans Fat 0 g
Cholesterol 892.5 mg297.5%
Sodium 2796.2 mg116.5%
Total Carbohydrates 394 g131.3%
Dietary Fiber 25.4 g101.7%
Sugars 41.2 g
Protein 92 g183.5%
Vitamin A 120.8% Vitamin C 623%
Calcium 131.2% Iron 132.5%
*Based on a 2000 Calorie diet
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups (and the edges around the cups, if you are using a tin).
Stir together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In another bowl combine the buttermilk, butter, eggs, mustard and Tabasco.
Make a well in the center of the dry ingredients, add the buttermilk mixture and stir just to combine.
Stir in the ham, peppers and scallions.
Bake for 20 to 25 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.