Green Onion Corn Muffins in Flowerpots
Green Onion Corn Muffins in Flowerpots requires about 45 minutes from start to finish. For 38 cents per serving, you get a bread that serves 8. One portion of this dish contains about 6g of protein, 9g of fat, and a total of 227 calories. A mixture of eggs, baking soda, cornmeal, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet.
Instructions
Wash pots with soap and water, and dry well. Line pots with cooking parchment: Gently push center of a square into each pot; bend parchment edges outward slightly over edges of pots.
In a small bowl, mix flour, cornmeal, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until well blended.
Add flour mixture, yogurt, onions, and melted butter; stir just until batter is evenly moistened.
Spoon batter equally into lined pots, filling pots almost to the top.
Sprinkle with caraway seed. Set pots slightly apart in a 9- by 13-inch baking pan.
Bake muffins in a 400 regular or 375 convection oven until tops are lightly browned and centers are firm to touch, 18 to 20 minutes.
Let muffins cool in pots 5 to 10 minutes.
Serve warm, or invert pots to remove muffins and lay on their sides on racks to cool.
Serve muffins in parchment liners.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Maximin Grunhaus Abtsberg Riesling Kabinett. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 35 dollars per bottle.
Maximin Grunhaus Abtsberg Riesling Kabinett
The delicate Kabinett style from the estate's very best vineyard. Always impressive with its explosive fruit, layered complexity and fine mineral structure.