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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another recipe I found at the fair. I took a guess on the yield. I hope I am close. Ingredients:
1/4 cup plain nonfat yogurt |
1/4 cup vegetable oil |
1 egg |
6 tablespoons sugar |
1 (8 1/2 ounce) can cream-style corn |
1/2 cup cheddar cheese (shredded) |
1/2 cup all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup cornmeal |
Directions:
1. Preheat oven to 325°F.
2. Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
3. Mix until all ingredients are moistened.
4. Lightly spray mini muffin cups.
5. Fill each cup with about 1 tbs mixture.
6. Bake for 13 to 15 minutes or until toothpick comes out clean.
7. Remove from pan.
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