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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These muffins are moist and flavorful— try them instead of rolls with most any meal. Ingredients:
1-1/2 cups yellow cornmeal |
1/2 cup king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup buttermilk |
1/4 cup butter, melted |
1-1/2 cups cream-style corn |
1/2 cup chopped fresh sage or 1 to 2 teaspoons ground sage |
1/4 teaspoon pepper |
Directions:
1. In a bowl, combine cornmeal, flour, sugar, baking powder and salt. Whisk the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in corn, sage and pepper.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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