Look, Ma—no eggs! I’ve been making corn muffins with just
corn muffin mix and creamed corn forever because it cuts down on fat, makes the
muffins really moist and amps up the corn flavor. This version I love because
the muffins are a great make-ahead breakfast or can be used as a side dish. You
can play around with this recipe all you want-maybe add some crumbled bacon or
some ham to make them a main dish for brunch.
Ingredients (makes 12
muffins):
1 (8.75 ounce) box of corn muffin mix (I like Jiffy® brand)
1 (14.75 ounce) can of creamed corn
8 ounces frozen broccoli, thawed
1/3 cup grated parmesan cheese
½ cup shredded cheddar cheese
1 teaspoon kosher salt (optional)
½ teaspoon fresh cracked black pepper
Chives and coarse sea salt for garnish (optional)
Directions:
Preheat oven to 375 degrees F. Spray a 12 cup muffin tin
with cooking spray, coating each cup well, and set aside.
In a large mixing bowl, combine all the ingredients with a
fork. Ladle into the prepared muffin tin and cook for 35 minutes or until the edges
are golden. Let cool a few minutes and then run a spoon around the edges of
each muffin and lift them out.
Garnish with chives and coarse sea salt if you like.
