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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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MY MOTHER was a great cook and loved to try anything new. At 89, she was still winning ribbons at our county fair. We operate an independent-living retirement home. Mother helped out with the cooking, and these muffins were a frequent request from our residents. -Pat Akers, Stillwater, Oklahoma Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 tablespoons sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
pinch salt |
1 egg, beaten |
1/2 cup fresh or frozen corn |
1/2 cup buttermilk |
1/4 cup vegetable oil |
1/4 cup shredded cheddar cheese |
4 teaspoons diced pimientos |
4 teaspoons salsa |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Fill paper-lined or greased muffin cups two-thirds full. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 8 muffins.
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