Creamed Corn Muffins
Ingredients
# 1 Cup flour|all-purpose flour# 1 Cup yellow corn meal (pref. stone ground)
# 2 Tablespoon granulated sugar
# 1 1/2 teaspoon baking powder
# 1/2 teaspoon salt
# 1/4 teaspoon baking soda
# 2 Tablespoon cold butter or margarine, cut into pieces
# 2/3 Cup buttermilk
# 1 egg
# 1, 8 1/4 oz, cream-style cor
Preheat oven to 425 degrees F.
Grease 12, 2 1/2 inch muffin tins or use paper liners.
In a lg mixing bowl, mix flour, Granulated sugar|Sugar, corn meal,
baking powder, baking soda, and salt.
Cut in butter with pastry cutter, fork tines or fingers
until it resembles coarse crumbs.
In a sm mixing bowl, combine buttermilk, egg, and corn.
Gradually stir into flour mixture until moistened.
Spoon into prepared muffin cups, 2/3 full.
Bake for 20-25 minutes or until golden brown
and toothpick inserted into the center comes out clean.
Cool on rack 5 minutes before removing from tins.
Makes: 12 muffins
Grease 12, 2 1/2 inch muffin tins or use paper liners.
In a lg mixing bowl, mix flour, Granulated sugar|Sugar, corn meal,
baking powder, baking soda, and salt.
Cut in butter with pastry cutter, fork tines or fingers
until it resembles coarse crumbs.
In a sm mixing bowl, combine buttermilk, egg, and corn.
Gradually stir into flour mixture until moistened.
Spoon into prepared muffin cups, 2/3 full.
Bake for 20-25 minutes or until golden brown
and toothpick inserted into the center comes out clean.
Cool on rack 5 minutes before removing from tins.
Makes: 12 muffins
This article uses material from the "Creamed Corn Muffins" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
