This post brought to you by Martha White
These Kickin' Crab Corn Muffins are made with sweet cornbread filled with jumbo lump crab meat. They're packed with flavor and guaranteed to delight the cornbread and seafood fans at your table alike.
Kickin' Crab Corn Muffins and a Cornbread Cook Off
Martha White hosts a cornbread festival every year and cook's from all over the country come with their recipes in hand to compete. This year Martha White has invited me along with a group of fantastic bloggers to share our favorite cornbread recipes to celebrate this years event in a virtual potluck. This year will mark the 19thAnnual Martha White®/Lodge CastIron® National Cornbread Cook-Off and it will look a little different this year. Instead of calling for entries, past grand prize winning recipes have been judged internally and narrowed down to the top 10. These past winners will be returning to compete against the best of the best at this year’s All-Star Cornbread Cook-Off.
It's always friendly competition and you can't lose when you get to eat the prize. Don't forget to pop over to the Country Cook's site and checkout her recipe for Cornbread Waffles With Chili & Fixins' For today's potluck, I'm sharing these over-the-top kickin' crab corn muffins that are sure to be a hit of any special gathering.
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Kickin' Crab Corn Muffins
Servings: 16 muffins
Ingredients
- 1 7 oz box 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 can cream style corn
- ⅓ cup vegetable oil
- 2 large eggs
- 2 cups shredded pepper jack cheese
- 8 oz jumbo lump crab meat
- 1 medium jalapeno pepper chopped
- 4 Tbsp chopped red bell pepper
- 2 medium 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 ⅔ full.
- Bake for 25 minutes or until golden and a toothpick inserted into the center shows moist crumbs. Serve hot.
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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