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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another yummy recipe from TOH! Ingredients:
3/4 cup flour |
3/4 cup yellow cornmeal |
2 tablespoons sugar |
1 teaspoon baking powder |
1 teaspoon salt |
1 egg |
2/3 cup buttermilk |
3 tablespoons canola oil |
1 cup whole kernel corn |
Directions:
1. In large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
2. Fill greased muffin cups three-fourths full. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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