Masa-Polenta Cornbread Corn Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Stolen, then heavily adapted, from a blog. A very nice corn muffin that is not too sweet. Excellent side dish for soups and stews. Ingredients:
3/4 cup masa harina |
3/4 cup cornmeal or 3/4 cup polenta |
1/2 cup whole wheat flour |
1/4 teaspoon ground dried chile (i used dried chipotle powder) |
2 eggs, slightly beaten |
2 teaspoons baking powder |
1 teaspoon salt |
1 1/2 tablespoons sugar |
1 1/4-1 1/2 cups milk |
2 tablespoons margarine or 2 tablespoons butter, melted |
1/2 cup corn kernel (frozen is fine) |
Directions:
1. Preheat oven to 200 C (400 F).
2. Mix dry ingredients.
3. Add melted margarine, eggs, corn kernels, and enough milk to dry ingredients to make a thick batter, around 1 1/4 cups.
4. Spoon batter into muffin tray.
5. Bake muffins till golden, around 10 - 15 minutes.
|
|