 |
Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 12 |
|
Adapted from the Cooking Light Oct 2007. Originally these were mini muffins. I upgraded them to regular size. Still tinkering with the baking time but they come out just fine as I'm writing it up. Ingredients:
2/3 cup all-purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup sharp cheddar cheese, shredded |
1/2 cup reduced-fat sour cream |
1/4 cup green onion, thinly sliced |
1 (8 3/4 ounce) can cream-style corn |
1 dash hot sauce |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 375°F.
2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl.
3. Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
4. Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
5. Coat muffin cups with cooking spray. Divide batter evenly among 12 standard sized muffin cups. Bake at 375°F for 17 1/2 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans to finish cooling.
|
|