|
|
|
1 (14.75 oz.) can creamed corn 2 c. yellow cornmeal, divided 1 c. buttermilk (or make your own) 2 large eggs 1 stick melted butter 1 c. all-purpose flour 1 Tbsp. sugar 1 1/2 tsp. salt 2 tsp. baking powder 1/2 tsp. baking soda Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (1/2 cup capacity) in oven to heat while preparing batter. Heat corn to a full boil (you may do this in a microwave or stove). Stir in 1 cup of the corn meal to make a very thick pasty mush. Whisk in buttermilk, then eggs and finally butter. Mix remaining cornmeal with flour, sugar, salt, baking powder and baking soda in a medium bowl. Pour wet ingredients into dry ingredients and stir until just combined. Remove muffin tin from oven, coat with nonstick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well). Bake until golden brown on sides and bottom about 15 minutes. Turn onto a wire rack and let cool 5 minutes. Serve. Yields 12 muffins. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |