Cornbread Muffins Using Freeze-dried Corn

Cornbread Muffins Corn

A good way to use freeze-dried vegetables is in everyday recipes. Experiment with adding freeze-dried vegetables, such as corn, to your favorite recipes. And it’s not just the freeze-dried corn that can be added to this recipe. You can use other freeze-dried ingredients – the egg and buttermilk from the recipe below could also be reconstituted and added. A great (and fun!) way to see if something will work is to experiment.

Cornbread Muffins


1/2 cup freeze dried corn, ground (or 1 1/4 cups freeze dried corn, whole kernels)
1/2 cup all-purpose flour
1 cup corn meal (finely ground)
1 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. sugar
1 large egg*
1 1/4 cup buttermilk
2 tbsp. unsalted butter

1. Preheat oven to 400 degrees F. Grease muffin pan or add muffin liners.
2. Combine dry ingredients in a large bowl.
3. In a separate bowl, combine egg and buttermilk. Add to dry ingredients and stir until just combined.
4. Spoon batter into prepared muffin cups.
5. Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Enjoy these cornbread muffins right out to of the oven! Now that you’ve got the hang of it, you can experiment with adding other vegetables to your favorite recipes.


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