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| CREAMED CORN MUFFINS | |
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1 c. flour 1 c. yellow cornmeal 1 tbsp. sugar 1 tbsp. baking powder 1 1/2 tsp. salt 1 lg. egg, beaten lightly 1/2 c. milk 1/2 stick (1/4 c.) unsalted butter, melted 8 1/2 oz. can cream-style corn Into a bowl sift together the flour, cornmeal, sugar, baking powder and salt. In another bowl combine the egg, milk, butter and corn. Add egg mixture to the flour mixture; stir together lightly. Batter will be lumpy. Spoon batter into buttered 1/2 cup muffin tins, filling 7/8 full. Bake in middle of preheated hot oven (425 degrees) for 15-20 minutes. Makes 12. | |
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recipe reviews #152456
Marian Reda (New Jersey) says:
I made these corn muffins and made a few adjustments. I only put in 1 teaspoon of salt but increased sugar to 3 tablespoons. I also used buttermilk instead of milk. I'm very happy with the results. I also made them large by using large muffin pan. Very excellent.
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