real corn muffins

Name: Real Corn Muffins
Prep time: 30 min
Cook time: 20 min
Yield: 12
Ingredients: 1 1/4 cup(s) mature cheddar cheese; 1 1/2 cup(s) all purpose flour; 1 pinch(es) salt; 1/2 cup(s) polenta or yellow cornmeal; 1/4 teaspoon(s) paprika, hot; 1 tablespoon(s) baking powder; 1/4 cup(s) melted margerine; 1 cup(s) skim milk; 1 large egg; 1 can(s) whole kernal corn

(2 RATINGS)

67 Pinches 2 Photos

Teresa Matysak

McMinnville, OR

Updated on Sep 26, 2010

I wanted to make an extra special muffin to serve with a wonderful yellow squash soup, so I modified an old muffin recipe and came up with these great real corn muffins

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prep time 30 Min

cook time 20 Min

method ---

yield 12 serving(s)

Ingredients

1 1/4 cups mature cheddar cheese
1 1/2 cups all purpose flour
1 pinch salt
1/2 cup polenta or yellow cornmeal
1/4 teaspoon paprika, hot
1 tablespoon baking powder
1/4 cup melted margerine
1 cup skim milk
1 large egg
1 can whole kernal corn

How To Make real corn muffins

Step 1

Preheat oven to 425? F. Spray regular sized muffin pan with Pam, butter flavor

Step 2

Combine all dry ingredients in large bowl, stir in the cheese.
Step 3

Mix egg into the milk and margerine,then add the drained and chopped corn.
Step 4

Combine all together, careful not to overmix. spoon into muffin pan devided equally
Step 5

Bake for 20 minutes or until golden brown, cool a little then twist muffins out and cool on rack
Step 6

Serve warm with a little butter, or not.
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