Corn Muffins with B. Smith
The kids make a healthy recipe with an expert on Southern cooking.
Why Southern food? Because with a thoughtful hand, even Southern comforts like fried chicken and cornbread have a place on the menu; alongside the okra, collard greens and other produce so abundant in the South.
Southern cooking authority B. Smith shows the kids how to make cornbread. And with a few special touches, she turns it into a recipe that’s healthy, delicious and a lesson in portion control. The kids add fresh corn and blueberries to the batter then pour it into mini muffin tins to bake. The results are irresistible.
Down-Home Cornbread Mini Muffins
Makes 24 muffins
2 PointsPlus® values per muffin
Adapted from B. Smith Cooks Southern-Style (Scribner, 2009)
- Cooking spray
- 1 cup all-purpose flour
- 1 cup white or yellow cornmeal
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup lowfat milk**
- 1/3 cup canola oil**
- Preheat oven to 400°F. Prepare a 24-cup mini muffin pan with paper inserts or cooking spray.
- In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt to combine.
- In a medium bowl whisk together eggs milk and canola oil to combine. Add egg mixture to flour mixture; stir to combine just until lumps disappear.
- Pour batter into prepared pan, dividing it equally among muffin cups. Bake for 10 to 12 minutes, or until golden brown and a toothpick comes out clean. Serve warm.
**Notes from Weightwatchers.com
- When calculating the PointsPlus values for this recipe, we used lowfat milk instead of full fat, and 1/3 cup of canola oil rather than the 1/2 cup called for in the original recipe.
To learn more about cornmeal, check out Most Valuable Ingredient: Cornmeal