cateory: seasonal
Cheesey Corn Muffins
Reviews: 198
Ingredients:
- 1 2/3 cups all purpose flour
- 1 1/3 cups cornmeal
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 1/2 cups buttermilk
- 1 can (14oz.) creamed corn
- 1/4 cup melted butter
- 1 1/2 cups shredded cheddar cheese
- paprika to garnish
- These make a great luncheon roll served with soup.
How to make
Cheesey Corn Muffins
Cheesey Corn Muffins
- Preheat oven to 375F and grease 16 muffin pans.
- Stir together flour, cornmeal, baking powder and soda, and salt.
- In separate bowl, beat eggs, blend in buttermilk, creamed corn and butter.
- Blend wet ingredients into dry ingredients.
- Sprinkle with 1 cup cheese and mix until moistened.
- Spoon into greased muffin pans.
- Sprinkle with remaining cheese. Dust with paprika.
- Bake for 25 minutes or until firm.
- Cool before removing from pans.
Comments for
Cheesey Corn Muffins
Cheesey Corn Muffins
You may also like:
seasonal
Greek yogurt ice cream
Greek yogurt ice cream
seasonal
Tailgate Hoboken Cheesesteaks
Tailgate Hoboken Cheesesteaks
seasonal
Lamb chops with walnut-sage crust
Lamb chops with walnut-sage crust
seasonal
Summer tabouli with farro
Summer tabouli with farro