This post brought to you by Martha White ~ These Kickin’ Crab Corn Muffins are made with sweet cornbread filled with jumbo lump crab meat otherwise known as potluck food done right. I truly love potlucks and potluck food. I was raised attending family and church potlucks regularly. I think it’s the sense of community and sharing that goes along with potlucks that makes everyone feel warm and fuzzy and then there’s the incredible spread of food.
Don’t forget to pop over and see what the others are cooking, you can see their links at the end of the recipe post. For today’s potluck I’m sharing these over-the-top kickin’ crab corn muffins that are sure to be a hit of your special gathering.
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Visit these sites for more great cornbread recipes:
The Country Cook – Cornbread Waffles With Chili & Fixins’
Spicy Southern Kitchen – Mexican Chicken Cornbread Casserole
Picky Palate – Chicken Taco Cornbread Wedges
Southern Plate – Cornbread Pan Sandwiches
Southern Pantry – BLT Cornbread Salad
Call Me PMC – Cheesy Chorizo Cornbread
Add A Pinch – Stuffed Peppers With Cornbread Crust
Southern Bite – Mom’s Mexican Cornbread
Plain Chicken – Taco Cornbread Muffins
Mommy’s Kitchen – Mom’s Meaty Cornbread Skillet
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Helpful Kitchen Items:
Kickin' Crab Corn Muffins
Ingredients
- Ingredients you’ll need:
- 1 [7] oz Martha White Sweet Yellow Cornbread & Muffin Mix
- 1 cup Martha White Self-Rising flour
- 2 tsp seafood seasoning [i.e. Seafood Magic or Old Bay]
- 1 tsp garlic powder
- 1 cup whole buttermilk
- 1 [8] oz cream style corn
- 1/3 cup vegetable oil
- 2 large eggs
- 2 cup shredded pepper jack cheese
- 8 oz jumbo lump crab meat
- 1 jalapeno pepper chopped
- 4 Tbsp chopped red bell pepper
- 2 green onion chopped
- 2 Tbsp butter
Instructions
- Preheat the oven to 400°F. Spritz 16 muffin cups with cooking spray. Set aside. In a medium-size mixing bowl sift together the corn muffin mix, self rising flour, seafood seasoning and garlic powder.
- In a separate bowl, whisk together the buttermilk, cream style corn, vegetable oil and eggs. Whisk into the dry ingredients until fully moistened.
- On the stovetop over medium-high heat, saute the chopped jalapeno, red bell pepper, green onion with 2 Tbsp butter. Season with salt and black pepper to your taste. Cook for 1-2 minutes until softened. Add the shredded cheese, crab meat and cooked vegetables to the batter. Mix well. Fill the muffin cups 2/3 full.
- Bake for 25 minutes or until golden and a toothpick inserted into the center shows moist crumbs. Serve hot. Yield: 16 crab corn muffins
Stephanie @ Plain Chicken says
April 9, 2015 at 2:57 pmThese look amazing! SO creative!! These would be good at a party. Can’t wait to try them.
Brandie Skibinski says
April 9, 2015 at 2:24 pmI know lots of crab lovers. They will go nuts for this recipe!! Looks so good Melissa!!
Leela says
April 9, 2015 at 2:55 pmThose look so delicious.
Susan Newman says
April 9, 2015 at 3:58 pmThis looks so delicious! My mouth is watering just looking at it.
Jackie Hammond says
April 9, 2015 at 10:46 pmI love crab and crab salads but cornbread and crab would be awesome as I love cornbread too.
Paula Jones says
April 9, 2015 at 11:40 pmI can’t wait to try these, my husband will love them!
Colleen says
April 10, 2015 at 6:59 amYour corn muffins look divine
Thank you
Stacey @ SouthernBite.com says
April 10, 2015 at 5:07 pmThis looks great, Melissa! Love the square muffins!
Arthur in the Garden! says
April 11, 2015 at 4:45 pmYummy!
cuci sofa says
April 11, 2015 at 7:37 pmmmmm… nyummii… 🙂
Laureen King says
April 12, 2015 at 3:07 amI’ve been looking for a corn bread recipe, so thanks Melissa, I’ll give this one a try.
Brenda Wilkins says
February 15, 2019 at 8:48 amI MADE these yesterday for Valentine’s day and they came out wonderfully.I did bake them in a mandolin pan because I wanted something special and small for my ladies luncheon and that was the perfect size. I didn’t use Martha White because I already had a Stone ground cornbread mix I got at Central Market in Houston. It gave the cornbread a nice texture with the crabmeat…they raved! I serve them with clam chowder and a heart shrimp salad. First time I’ve been on your site.Thanks for a great recipe.
One thing that is annoying is when people make a comment and they haven’t tried the recipe. Yes it looks good and you are going to try it..do that .. comment after you’ve made it that’s the purpose of the comment section.
Melissa says
February 15, 2019 at 11:50 amThanks for letting me know you enjoyed thee. I love that you made these in madeleine pans, great idea!