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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe also makes a dozen standard muffins. A spin off from the regular cornmeal muffins. Goes well with a cup of soup. Ingredients:
2/3 cup all-purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup shredded sharp cheddar cheese |
1/2 cup thinly sliced green onion |
9 3/4 ounces cream-style corn |
1 large egg |
Directions:
1. Preheat oven to 375 degrees F.
2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and nest 4 ingredients in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with whisk. Add to flour mixture; just until moistened.
3. Divide batter evenly among miniture muffin cups coated with cooking spray.
4. BAke for 10 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
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