Corn Muffin “Sandwiches”

by kimgerber on 06/29/2011

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Out of the Box FoodSM Corn Muffin “Sandwiches”

If your kids like corn muffins then give these a try.  They are packed full of wholesome ingredients like whole wheat flour and corn meal, and protein packed eggs, cheese and ham.

Special Equipment: muffin tin, non-stick cooking spray or paper muffin cups

Ingredients:

  • 1 C cornmeal
  • 1 C whole wheat pastry flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 C milk
  • 2 eggs
  • 3 tbsp honey
  • 2 tbsp melted butter
  • 1-2 C grated cheese (we used cheddar for this recipe)
  • 1-2 C cubed “uncured” ham (without nitrites or nitrates)
  • 1/2 – 1 C frozen corn kernels (thawed and drained) if desired

Directions:

  • Place muffin tin in oven and preheat oven to 350 degrees.
  • Mix corn meal, flour, baking powder and salt in large bowl.
  • In separate bowl, whisk together milk, eggs, honey and melted butter.
  • Whisk grated cheese into milk mixture.
  • Add milk mixture into dry mixture and stir with spoon until incorporated.
  • Stir in ham and corn if using.
  • Remove hot muffin tin from oven and coat with cooking spray (if using), or place paper cups in pan.
  • Divide batter evenly amongst muffin cups.
  • Bake for 18-20 minutes or until golden brown.

© 2011, kimgerber. All rights reserved.

{ 10 comments… read them below or add one }

Abbzug February 5, 2016 at 5:03 pm

Gluten-free turned out comparable to the regular recipe. The GF blend was brown and white rice flour-based. I made multiple batches of regular and GF and found that those with the max amt of cheese, ham, and corn were much better to eat alone (not dunked or drenched in soup) and unheated. I also made a batch with diced mixed veggies and that turned out like the base recipe, but added some nice color. I had about 20 hungry school-aged “tasters” of the different batches and didn’t get many rave reviews when served with soup so probably won’t be making this exact one again. I too found them dry and very bland (thank you sri racha for the rescue!). The muffins seem best when served immediately out of the oven; they were very dry the next day (after storing in airtight container after they cooled) but crumbled nicely into soup. I plan to try using this batter but with homemade caribou sausage instead. Thanks for sharing!

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Debh June 8, 2014 at 6:13 pm

Any clue if this would work with gluten free flour? Has anyone tried it?

Reply

kimgerber September 1, 2014 at 8:26 am

Hi, thanks for the question! I have not tried it with gluten free flour, but I would guess a product such as Bobs Red Mill All Purpose gluten free flour would work well. If you give it a try, please come back and let us know how it turns out!

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PassTheKnife June 5, 2014 at 6:49 am

This is a great idea! I might substitute the ham for bell peppers.

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kimgerber September 1, 2014 at 8:26 am

Great idea!

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Alice March 4, 2012 at 6:34 pm

Has anyone tried freezing these?

Reply

Kara September 30, 2011 at 9:57 am

Just made these; can’t wait for my twins to try them at lunch next week. Thanks for your awesome recipes!

Reply

kimgerber September 30, 2011 at 7:24 pm

Let me know how they like them! Thanks so much for the feedback.

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Kara September 22, 2011 at 9:10 am

This might be a dumb question, but is whole wheat pastry flour the same thing as whole wheat flour?

Reply

kimgerber September 22, 2011 at 9:31 am

That is a really good question, actually. Whole wheat pastry flour is not the same as whole wheat flour. While it has the same amount of fiber as regular whole wheat flour, whole wheat Pastry flour is much lighter with less gluten producing proteins. When using whole wheat pastry flour to bake, it yields a much lighter baked good…regular whole wheat flour would produce a very dense, chewy product. You can find a bit more information about whole wheat pastry flour and some of the other ingredients I use a lot on our Pantry Staples Page: http://outoftheboxfood.com/perfect-pantry-staples/

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