#easy corn muffins

[twiceastasty]

Corn Kernel Muffins with Sage

This corn muffin recipe has far more texture and flavor than a simple pan of cornbread—and sneaks a homemade creamed corn recipe into the prep steps. Learn to make Corn Kernel Muffins with Sage.

I snuck two recipes into this week’s Twice as Tasty column for the Flathead Beacon. The main corn muffin recipe has far more texture and flavor than a simple pan of cornbread. The secondary recipe is in the steps that prepare the fresh corn for the muffins: essentially, make creamed corn from scratch. I like to double just the fresh corn and milk in the muffin recipe, bake it in two pans, and…

[fullcravings]

Easy Cornbread Muffins

[lafattoriadeglianimali]

Quick and Easy Hush Puppies These quick and simple hush puppies are nicely spiced with garlic and onion powder and are made with corn muffin mix.

[daenerys-targaryen]

hey bestie!! i Can only hOpe you’Re doing good. what’s somethiNg you’ve had on your Mind lately? personally, i’ve been Under a lot of stress with school and work (i got my First job recently!), but other than that im doing pretty good. on another note, are you excited For eras tour to start!!? i’m so pumped and excIted to see taylor and meet people at my show in tampa. see you sooN!

[wabisabikitchen]

Blueberry cornmeal muffins

Good, tender, not too sweet. Would be great with a honey butter.

[ickie-vickie]

Side Dish Recipe These quick and simple hush puppies are nicely spiced with garlic and onion powder and are made with corn muffin mix.

[smolandweirdwriter]

Got headcannon(s) for you!

For literally every long trip the Bad Kids go on, Kristen and Adaine are the certified mother hens.

Kristen tries to have cool aunt vibes and she does. Just. She's still an older sibling. But she makes it work

Adaine has the baking down flat, she'll carry a nice Tupperware or 5 of baked goods to last the entire day. Cooking doesn't exactly fit with her, she's tried and although nothing was burnt (*coughfabiancough*) she isn't a big fan of it.

Kristen is a genius at anything corn, and ever since her mission to bulk up, amazing at salads and sandwiches. Her salad game is amazing. Her cooking is fine in general, but her absolutely shit dexterity does not help. If she's preparing food you better be prepared for batter on the ceiling and flour inside the drawers.

The two meet up the night before any long trip and the two grab a huge dufflebag and fill it with Emergency stuff like bandages and Epipens and sick bags etc. Yes Adaine could pull most of those out her jacket. Yes they'll still prepare for things.

If they need to cook food in the middle of a trip, Kristen and Gorgug will team up and make the food. Gorgug has probably the most kitchen skills aside from Kristen, but they do good together.

So the thing is, all of the Bad Kids have a specific set of behaviors that simply DO NOT CHANGE regardless of the nature of the road trip.

Kristen, for one, desperately wants everyone to have a good time and also, she doesn't want to get out of the van. she wants to enjoy her time listening to music, playing punch buggy, eating snacks, talking to people; she wants everyone to have everything they could ever need or want, right there in front of them. this means that she wants to bake allllll the goodies. Unfortunately for Kristen, she has Sookie St. James level clumsiness, especially in the kitchen, where there are far too many things to burn yourself with, trip over, spill, et cetera. She's been banned from cooking in Mordred Manor because she's set off the smoke detector so many times it broke. So she cooks at Seacaster manor with Cathilda's help (Fabian is NOT aware of this). She bakes up a storm of corn bread to take with them on the trip.

Adaine, for her part, is quite good at baking. Recipes are easy to follow, easier than spells. All you have to do is read the instructions and do what it says. She's not very good at cooking because she's not particularly skilled in the kitchen, and doesn't have quite the (albeit messy and chaotic) finesse that Kristen does. Adaine loves sweet things (a byproduct, perhaps, of not being allowed them as a child) and will help Kristen bake corn bread. (She sprinkles in chocolate chips sometimes.) She'll also bake cookies, muffins, brownies--whatever she's in the mood for, it makes it on the trip. (She usually ends up "accidentally" making a double batch of everything. Whoops.)

Kristen makes salads and sandwiches for everyone and has everyone's lunch and snack desires down to pat: Riz takes the extra-spicy chicken with lettuce and pickles, and he's addicted to those sweet and spicy candied nuts (so is Adaine, they usually sit together for a bit so they can share them); Fabian will not eat anything but kippers and the plainest salad known mankind (iceberg lettuce, tomatoes, cucumber slices); Adaine takes a steak sandwich, the bread toasted a bit too much but not burnt, with lettuce and cheese, and she also always packs chocolate-covered pretzels and lembas; Fig also loves an extra-spicy chicken sandwich, but she takes hers with tomatoes, salt and pepper, and mustard. Finally, Gorgug has a salad of so much quantity Kristen will pack two separate lunches for him: steak, olives, corn, chicken, arugula, spinach, tomato-- the works. He loves it every time.

Adaine and Kristen 100% end up, every time, unplanned and without fail, in the kitchen together at about 4:30 am the day of a trip going over the itinerary, packing list, making sure they have extra bandaids and blankets and sleeping bags and signal flares and spare tires. (they do. they can pull these things out of adaine's jacket. they don't care. better safe than sorry, right? they spend half an hour trying to fit everything in the trunk every. single. time)

Gorgug, of course, is the designated driver, and every time Adaine makes sure to tell him he gets a good night's rest, and makes sure he's taking breaks, drinking water, keeping his eyes on the road, everyone stop talking you'll distract him, Gorgug are you sure you're alright? She mothers him so hard he almost goes into a Rage just from sheer irritation despite knowing she truly means well.

Fig tries to play music; Riz tries to put on some boring podcast. they spend half the time listening to rock music and half listening to the corruption of the criminal justice system. gorgug hates both no mater what (the rock music because it's always fig and the sig figs and he truly can't stand listening to himself sing/play, and the podcast because, duh.)

Fabian refuses to help in any capacity. He sits in the backseat, kicks his feet up, and tunes out. He wanders out when they have breaks, and if there's a flat tire he's the one for the job, but honestly, he's not big on road trips. he goes because his friends are all going, but if he had to choose, he'd ride the hangman for days on end.

adaine is the one who checks them into hotels if they ever stay in hotels, and kristen scopes out the facilities and points out all the things everyone will like.

kristen takes soooo many pictures and forces everyone to pose for them every time and they all hate it. adaine can't take a good picture to save her life, and she physically doesn't know how to take a selfie and always makes someone else do it despite the fact that she's one of the tallest bad kids. she also has social media but is NEVER on it (she's always the first to respond to the text chain, though).

[fattofitsure]

Here's a simple and easy-to-follow 1-week meal plan:

Day 1:

Breakfast: Avocado toast with scrambled eggs

Lunch: Greek salad with whole-grain pita bread

Dinner: Baked chicken breast with roasted vegetables

Day 2:

Breakfast: Overnight oats with berries and almonds

Lunch: Vegetable stir fry with tofu or chicken

Dinner: Salmon with quinoa and steamed vegetables

Day 3:

Breakfast: Banana and peanut butter smoothie

Lunch: Grilled chicken salad with vinaigrette dressing

Dinner: Vegetable lasagna with whole-grain noodles

Day 4:

Breakfast: Greek yogurt with granola and fruit

Lunch: Black bean and corn salsa with tortilla chips

Dinner: Shrimp stir fry with brown rice

Day 5:

Breakfast: Blueberry muffin with honey butter

Lunch: Turkey and cheese sandwich on whole-grain bread

Dinner: Baked sweet potato topped with black beans and avocado

Day 6:

Breakfast: Peanut butter and banana toast

Lunch: Hummus and vegetable wrap

Dinner: Lemon-pepper cod with roasted potatoes and green beans

Day 7:

Breakfast: Spinach and cheese omelet

Lunch: Tuna salad with crackers

Dinner: Homemade pizza with whole-grain crust and vegetable toppings

This meal plan includes a variety of nutritious and delicious options that are easy to make at home. Feel free to substitute ingredients and customize the meals to suit your taste preferences and dietary needs.

Get Meal plans and recipes

[whentherewerebicycles]

hello dear Jes, I am all out of good meal ideas!! I’m always in awe of your drive to cook and the great-looking meals you create. Any good recs for yummy and relatively easy / quick recipes? thank u 🙏

hello!! yes here are some very easy, low effort low prep recipes i love. the bolded ones are the ones i find myself making most often when i am like wow i do NOT want to cook but if i must do so, i wish to make the easiest thing ever.

shakshuka (all recipes are basically the same! i make it with canned tomatoes to cut down on prep, add a sliced jalapeno to make it spicier, and top it with feta and cilantro. if you are not crazy about eggs my sister often makes it with chickpeas and no eggs!)

thai peanut noodles (you can make as-is but i often add roasted broccoli and air fryer tofu if i have time!)

ricotta pasta with roasted broccoli and chickpeas (i roast the broccoli rather than broiling it as i am afraid of broiling lol but it's very easy and delish)

creamy corn pasta (my beloved)

spaghetti with onion-"bacon", corn, and basil

roasted sweet potato tacos (roast sweet potatoes, warm black beans on the stove with spices, and make easy quick-pickled onions if i have time - then you can add avocado, sour cream, cilantro, and any other toppings you like!)

potato egg and cheese breakfast tacos (i roast or air-fry small-cubed potatoes, scramble eggs, melt cheese into the eggs, and top with the salsa of your choice!)

migas breakfast tacos

tortellini with pesto and roasted veggies

caprese toasts (toast bread of your choice, then add pesto, sliced mozzarella, sliced cherry tomatoes, basil if you have it, and balsamic glaze... my all-time fave easy/no-cook meal)

pesto pasta with frozen peas (another super easy one i make when i want to barely cook at all - you boil the frozen peas in the pasta pot for the last three minutes of the pasta's cook time. then add pesto, grated parmesan, a squeeze of lemon, and halved cherry tomatoes if you have them)

easy asparagus soup (thinly slice a leek and cut 1-2 bunches of asparagus into half inch pieces. melt 3 TBS of butter in your pot, then saute the leek plus 5-6 cloves of garlic for 8 min. add asparagus pieces and 4-6 cups of veggie stock, bring to a boil, salt and pepper, and simmer for 30 min. transfer it all to a blender and blend, then add 1/4th cup grated parmesan and the juice of half a lemon. serve with crusty croutons and sliced chives)

roasted sweet potato & figs dish (you can also make with dried dates if you can't find figs!)

easy chana masala

nectarine, arugula, and feta salad (best in the summer when it's nectarine season but delish all year round... you can also use peaches. i usually serve it on a bed of quinoa so it's more filling/more of a main dish. the basil dressing is to die for i could eat it with a spoon)

avocado & egg sandwich (you can make this on a bagel, english muffin, or bread... just toast your bread, mash avocado onto the bread & sprinkle with red pepper flakes, and then scramble or fry eggs to your liking and put on top)

[weirdmarioenemies]

Name: Corn Critter

Debut: The Denpa Men: They Came By Wave

If you know about The Denpa Men, you know it is a weird game/series! And if you haven’t played it, you probably do not know much more about it other than “it is weird” and “it is about some weird guys” and “it had a weird live-action commercial” and stuff like that. That is all surface-level stuff! It is so easy to look at a game and say “that looks weird” and go on your merry way. But the truth is, that way is not actually very merry at all. The merry way is to play the weird game and experience the weirdness and fun and silliness for yourself! The merry way is the one that leads you to Corn Critter!

Corn Critter is an absolutely incredible little creature, and you can see that just from looking at it! It has a perfect Eyes-In-A-Void Face, with eyes that look even more like binder reinforcement ring stickers than such eyes often do. Quite a simple face. But it’s the context of the face that makes it so incredible! It is within CORN! Within this corn cob is naught but darkness, and two eyes, watching you. Could this get any better?

It could! This isn’t even just a void face within a corn cob, but the eyes are situated within the creature’s MOUTH! Corn Critter’s method of attack is a bite, and I SO love how well it works with the typical bite animation. That is definitely meant to represent some blocky teeth, but it works just as well, if not better, for our Critter’s tooth-adjacent kernels!

Speaking of those kernels, they don’t seem to have much depth to them. It makes me think this isn’t as much a creature inhabiting a corn cob, as it is a mimic! It could very easily disguise itself as a big ol’ normal cob and wait to chomp anyone who tries to eat it. Except it doesn’t do that, because its face is open as its default state. But it could if it wanted to! If it was allowed to, if they programmed the capability into it. It has no free will :(

Corn Critter just keeps on winning, because while we have discussed its incredible design, just as perfect is its name! It is named after corn fritters! My preferred vessel for corn is Muffin, but fritters are still incredibly delicious! They are also a deep fried Heart Attack On A Bun. But that’s ok. They are Yum-A-Licious™!

[moviesludge]

Originally I was eating basically anything I wanted (within reason) that didn't physically hurt me and make me swell up and have a gout flare. So like there's stuff I know is low grade not good for my gout but doesn't cause a flare. I mitigated the tasty bad stuff with consistent healthy breakfasts and exercise and my medication. My weight was still slowly increasing from where I had been though. And the convenience of fast food is an easy thing to give into.

I think my main (recent) problem was thinking that sugary stuff is okay as long as it doesn't have high fructose corn syrup. If you've been following for a little while, you might have seen my posts about buying Jarritos sodas. I got to where I was drinking those, gatorades, and snapples (and I would only drink like 1 of any of them a day, but it was almost every day). And I think this (at least in part) caused my recent bad flare (in addition to birthday indulgences). So I found out that even natural sugar drinks can cause a flare if I have enough of them.

So I cut my sugar down to just with my morning coffee and low sugar oatmeal breakfast and fruits. My dad is always buying stuff like sugary muffins and cakes and cookies and pies and ice cream and candy and sodas. That stuff is always around every day, so it was easy to indulge in it, though I often didn't anyway because it's a lot and I don't like to eat candy for breakfast.

I read somewhere that eating sugar makes you feel hungrier and more likely to graze. Seems true. Lately I'm not feeling very hungry.

I think a significant part of any diet is cutting out all snacking and just making sure the 2 or 3 meals you eat in a day will be enough to get you to the next full meal.

[absolutebl]

not bl related but I was too curious. What dishes can you whip up for 10-12 people!?

heh heh

Cheesy potato casserole (I do mine with a rosemary rarebit-based cheese sauce) + whatever meat or veg is lying around.

Chicken (or veg) enchilada casserole - made with corn tortillas.

Any kind of noodle casserole (chicken, mushroom, tuna).

Thai drunken noodles. Pretty much any basic Thai curry (red, green, yellow, panang).

A full roast chicken + stuffing, gravy, and potatoes.

This fun one-pot Spanish dish I picked up when I was living there. It's chicken, chorizo (or whatever spicy sausage), mushrooms, gravy and white wine (although I can do a cream and stock version instead)

Shepards pie (usually mixed meat, but I can do a veg version)

Lamb stew (and, frankly, most stews, they are super easy).

Lamb vindaloo

Whatever salad is needed to go with any of the above.

I'm also pretty good at crepes, omelets, Bismark pancakes, and these "egg in cups" that are made in muffin tins, so I can do a breakfast for 10-12 pretty fast too.

Oh and I can pretty much always bake: gf orange chocolate cake, banana bread, and fruit crisps.

When I am in any one place for any length of time I tend to become the party house host and I love feeding people. So I've developed a back catalogue of quick reference feeds a lot foods.

I've also lived off the land and weird stuff like that, so I'm basically a "make it work" kinda cook. I'm one of those who can walk into a kitchen, assess the state of the canned goods, carbs, condiments, fresh & frozen food, and the pans/heating elements and come up with something. More art than science.

[1000-directions]

good stuff 7-22-24

i had really good coffee and muffin this morning mmmmmm

the girl i'm secretly mentoring at work is really flourishing and it's going great, she got really excited today when i gave her a project lol

for dinner i made trader joe's frozen cacio e pepe gnocchi. i usually like to toss in some peas or something green, but i didn't have any. but i have lots and lots of frozen roasted corn, so i threw in some of that along with some extra grated parm, and it was so yummy. a nice comfy and super easy meal.

i got a huge cantaloupe at the farmers market over the weekend and i knew there was no way i'd be able to eat all of it, so tonight i made half of it into sorbet with a brown sugar simple syrup, and it is soooooo yummy

[cazort]

The more I bake with whole grains, the less I understand how and why nearly everything in our society is made with refined (white) flour. Like it makes no sense. Whole grain is so easy to do. In most cases, it requires only minor adjustments in ratios of wet to dry ingredients, and you get a finished product very similar to one made with all-purpose white flour. Often the whole grain product tastes better. Like I just love the taste of whole wheat. There are so many great kinds too, special wheat varietals like prairie gold, which are a joy to bake with and a joy to eat.

There are whole grain options that sub-in 1-for-1 for common flours. For example, barley flour makes a convincing substitute for pasty flour, texture-wise. There are barleys that produce finished baked goods that are a beautiful red color too, and others that make a rich golden hue.

There are whole-grain flours that are lighter than regular wheat flour, like oat flour. And there are ones that produce richer, moister, denser baked goods, like rye. Rye makes an amazing chocolate cake, chocolate muffins, brownies, chocolate anything, it's super dense and moist, just what you want in one of those ultra-rich chocolate baked goods. You can even use dark rye which is a super high-protein, high-fiber flour.

There are ones that make baked goods bake faster, which can speed up a commercial process, such as ragi.

Nutritionally, whole grains are far superior. They're higher in protein, much higher in fiber, and higher in micronutrients. And unlike enriched flour, they don't have any of the downsides of fortified foods, like the possibility of overdosing on certain ingredients like unmetabolized folic acid, the active form of vitamin A, or free-form iron, all of which can cause serious health problems if you have too much of them.

The problem isn't just the lack of use of whole grain, it's the lack of diversity in grains. Nearly everything is made out of wheat and the rest is mostly made with corn or a few other low-protein grains.

So many grains are out there, which are barely used at all. There are all the wheat ancestors: spelt, khourasan, emmer, and einkorn. There are the wheat cousins: rye and barley. There are the other grains, like oat, teff, and the myriad of millets including pearl millet, sorghum, ragi (finger millet), and samo/sanwa (barnyard millet), among others. Then there are pseudocereals: buckwheat, amaranth, and quinoa being three of the most nutritious and easy to work with of the bunch. And then there are nut and seed meals, like almond flour, sunflower flour, and ground flaxseed (not exactly a flour but a useful additive to tweak the texture of baked goods).

It took me around 3 years to get comfortable with these other grains that I can now comfortably bake just about anything I want to bake, with just about any grain combination I have on hand, without having to experiment too hard (i.e. I have an intuition for how each flour works to where I can make it work.) And I only really had about 1 year's experience as a commercial baker before I undertook this project.

If I can do this, why can't commercial bakeries do it? Why is everything still all wheat and all white flour? Why is their "multigrain" game so weak? Like I go to the store and something says "multigrain" and the first ingredient is enriched refined wheat flour, the second ingredient whole wheat flour, and then a "multigrain blend" is the third ingredient, or worse, often fourth or later, after water, sugar, fat, and/or other basics.

Like here I am and I can make muffins, cakes, sometimes even breads that have some flour other than wheat as the main ingredient, and they come out fine. And I'm not a professional.

Why isn't anyone else doing it?

My only explanation is that they're not trying.

TRY, FOLKS. BAKE WITH OTHER GRAINS BESIDES WHEAT. USE 100% WHOLE GRAINS. IT IS NOT THAT HARD.

[punkbakerchristine]

been getting some questions what with January 20th looming and an era that I know we’re going to collectively use to our advantage lest we languish in our own misery—seriously, I have faith in us. We have been through it before, we can pull through again. So I’m gonna go out of my way to answer them as best as I can.

about flour:

For the most part, I use basic all-purpose flour. Unbleached—it’s okay to use bleached once in a while (like if they’re out of stock or something), but unbleached is the way to go because it has all its protein, minerals, and most of its gluten. In other words, it’s healthier.

sometimes, for my breads, I use bread flour, which is stronger and contains more gluten (i.e., you get more of a rise during the proving process). In some places, like in Britain or Canada, they put good minerals into their bread flour which help with the rise as well, like sometimes in British recipes, they’ll call for “strong bread flour” or “strong white flour”—they’re cold climates so they’ve learned to adapt with it.

cake flour is basically a.p.f. mixed with cornstarch so it’s very light and airy. It’s particularly good in cupcakes and any kind of pastry.

apparently there’s also pastry flour? I’ve never actually seen it before but I’m guessing it’s best for all your Danish pastry needs and anything that requires a “book turn”.

self-rising flour is basically a.p.f. with baking powder and a little salt. 1 cup of a.p.f. ( - 1 3/4 teaspoons) + 1 1/2 teaspoons of baking powder + 1/4 salt = 1 cup of self-rising flour.

for a while, I had whole wheat flour in the cupboard and I used that in a soda bread, a rye bread, cookies, and I think carrot cake? I also used it in my first sourdough starter. Not nearly as refined so it’s significantly healthier and heartier. It is a bit more expensive, though (no clue why, either), so use sparingly if and when you can.

rye flour is good for all your rye breads and rye bread needs. Very grassy and when used in bread, it’s heavier so it needs more time to proof.

semolina flour is used in continental breads like baguettes and ciabatta, English muffins, and also in pizza crust. If you can’t find semolina, corn meal works in identical fashion (i use corn meal all the time for my pizzas and English muffins).

almond flour is not flour but ground almonds—I once saw someone in my bread making group on Facebook try to make a sourdough starter with almond flour and they were baffled as to why nothing was happening (probably because you’re using ground nuts!). I see it used in macarons and dacquoise, anything light and delicate.

there’s all manner of “alternative” flours like that out there: almond, cashew, oat, arrowroot, but they’re all used more often in sweet baked goods like cakes or cookies, because they don’t really produce gluten, or they do but not in the fashion you want, though. You’d have hell of a time trying to make a loaf of bread using oat flour.

However: you have what are known as “ancient” grains: spelt, sorghum, millet, einkorn, emmer, amaranth, teff, farro, barley, and khorasan. I have yet to use spelt flour, but these grains have been with us for millennia, and in my humble, more or less informed opinion, they’re the best if you’re gluten free or know someone who is. Einkorn and amaranth in particular are easy on your digestive tract.

and because I’m not rich, I use store brand stuff. Works just as fine, if not better (hey, my chocolate babka won 1st place using store brand a.p.f. and chocolate chips!) If I was, though: go with Gold Medal. It’s the one I remember most from my mom’s baking heyday as well as my grandparents’ cupboard.

happy bread making! take care of yourself and each other!

[straydogkins]

Recipes for Tori Himemiya

Specifications:

No broccoli

No mushrooms

No beans

Preferences:

None specified

Notes:

Given that there was no specifications: None of the recipes are marked as vegan, gluten free, ect, please look into the recipes should you have any dietary requirements.

Included in this are: 4 appetizers, 4 mains, 3 desserts, 1 drink

Appetizers

Cucumber sandwiches

Meal type: Appetizers (but could be a main) Cooking time: 10 minutes Recipe links: Sandwich Notes: This 'recipe' could be done many ways, it's easy to do.

Pepper Jelly & Cream Cheese Bites

Meal type: Appetizers Cooking time: 40 minutes Recipe links: Bites Notes: None

Pinwheel Sandwiches

Meal type: Appetizers Cooking time: 25 minutes Recipe links: Pinwheels Notes: None

Corn balls

Meal type: Appetizers Cooking time: 15 minutes Recipe links: Corn balls Notes: None

Main meals

Garlic Butter Fried Corn

Meal type: Main Cooking time: 15 minutes Recipe links: Fried corn Notes: None

Smoked haddock and sweetcorn chowder

Meal type: Main Cooking time: 40 minutes Recipe links: Smoked Haddock Notes: None

Habanero BBQ Shrimp

Meal type: Main Cooking time: 30 minutes Recipe links: Shrimps Notes: None

Cauliflower Bolognese

Meal type: Main Cooking time: 1 hour and 15 minutes Recipe links: Bolognese Notes: None

Desserts

Scones

Meal type: Dessert Cooking time: 10 minutes Recipe links: Plain + Jam, Cheese, Fruit Notes: This 'recipe' could be done many ways, so we've included a few extra versions.

Blueberry muffins

Meal type: Dessert Cooking time: Under 30 minutes Recipe links: Muffins Notes: Blueberries can be replaced by other berries

Rainbow fudge

Meal type: Dessert Cooking time: 27 minutes Recipe links: Fudge Notes: Blueberries can be replaced by other berries

Drinks

Tea

Meal type: Dessert Cooking time: 10 minutes How to links: Drying your own tea, Choosing a tea Notes: This can be done many ways, I've included a few different ways.