Corn Muffins With Real Corn |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 18 |
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I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup. Ingredients:
2 cups flour |
2 cups self-rising cornmeal |
1/2 cup sugar |
2 cups buttermilk |
2 eggs, beaten |
1/2 teaspoon salt |
1/2 cup sweet corn, canned or 1/2 cup cooked corn |
3/4 cup butter, melted |
Directions:
1. Sift the flour, cornmeal, sugar and salt into a large bowl.
2. Make a well in the center and pour the buttermilk, buter and eggs inches.
3. Stir just until combined.
4. Fold in the corn.
5. Pour into a lightly greased muffin pan, filling each cup half way.
6. Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.
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