Spoon-bread muffins
Indulge in the comforting goodness of Spoon-Bread Muffins with this easy-to-follow recipe. Made with simple ingredients like cornmeal, dried milk, and eggs, and perfectly seasoned with a touch of salt and butter, these fluffy and delicious muffins are a delightful treat for any meal. Perfect for breakfast or as a side dish, they're quick to prepare and sure to please your taste buds.
- 01 Apr 2025
- Cook time 40 min
- Prep time 15 min
- 12 Servings
- 6 Ingredients
Spoon-bread muffins are a delightful Southern-inspired treat, combining the creamy richness of spoon bread with the convenience of individual muffin servings. These muffins are perfect for breakfast, a snack, or a side dish, providing a unique twist to your traditional cornbread. Let’s dive into this easy-to-follow recipe to create a batch of these delicious muffins.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper muffin liners.
In a medium bowl, melt the 2 tablespoons of butter. Let it cool slightly. Then add the 2 eggs and beat them together until the mixture is smooth and well combined.
In a large bowl, mix together the 3/4 teaspoon of salt, 2 cups of dried milk, 1.5 cups of cornmeal, and 2 teaspoons of baking soda. Stir until the dry ingredients are uniformly combined.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently to combine the ingredients, ensuring not to overmix the batter. Mix just until the ingredients are moistened and evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the spoon-bread muffins warm or at room temperature. They are perfect for breakfast, a snack, or alongside a meal.
Tips:
- Preheat your oven to 375°F (190°C) before you start mixing your ingredients to ensure even baking.
- Use room temperature eggs to help your batter mix more evenly.
- To avoid lumps in your batter, gradually mix the dried milk with water before combining it with other ingredients.
- Grease your muffin tin well or use paper liners to prevent the muffins from sticking.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove.
By following these simple steps, you can create a batch of spoon-bread muffins that are sure to impress your friends and family. Their unique texture, blending the softness of spoon bread with the golden crust of cornbread, makes them a versatile addition to any meal. Enjoy your homemade spoon-bread muffins warm, fresh out of the oven, with a pat of butter or a drizzle of honey.
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 0.59g | 2% |
| Sugar 10g | 10% |
| Fat | |
| Fat 4.30g | 5% |
| Saturated 2.13g | 7% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 54mg | 10% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 0.33mg | 2% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.86ug | 36% |
| Vitamin C 1.14mg | 1% |
| Vitamin E 0.14mg | 1% |
| Vitamin K 0.27ug | 0% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.39mg | 4% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 350mg | 10% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 1.02mg | 9% |
| Water | |
| Water 10g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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