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Onion Crunch Corn Muffins

Sue Lau
Prep Time 10 mins
Cook Time 15 mins
Course Bread, Muffins, Quick Bread
Cuisine Southern
Servings 12

Equipment

  • 12 cup muffin tin

Ingredients
  

Dry Mixture:

  • 1 cup yellow corn meal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon onion powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon dried chives

Wet Mixture:

  • 1 large egg lightly beaten
  • 9 ounces buttermilk 1 cup + 2 tbsp
  • 5 tablespoons oil

Topping:

  • 1/2 cup crushed canned fried onions
  • 1/2 cup dried cornbread crumbs or cornbread croutons
  • 4 teaspoons oil

Instructions
 

  • Preheat oven to 400F.
  • Spray a 12 cup muffin tin with baker's release spray or grease liberally (I prefer the spray).
  • Stir together the dry mixture in a mixing bowl.
  • Separately, mix up the wet mixture, then combine, stirring until just mixed.
  • Divide batter among muffin cups.
  • Mix up the topping and sprinkle on top of the batter, tapping lightly to make sure it sticks.
  • Bake for 15-20 minutes or until a toothpick, when inserted, can be removed cleanly without wet batter sticking to it.
  • Cool 5 minutes in pan, then turn out to cool on a wire rack.

Notes

From the kitchen of palatablepastime.com