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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Fast, easy and tasty - perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since. Ingredients:
3/4 cup cornmeal |
1 cup all-purpose flour |
1/4 cup white sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1 egg, lightly beaten |
1 cup 1% low-fat milk |
1/4 cup unsalted butter, melted |
Directions:
1. Preheat oven to 425 degrees.
2. Spray muffin tin with nonstick spray or line with paper muffin cups.
3. Combine cornmeal, flour, sugar, baking powder and salt.
4. Stir well.
5. Combine beaten egg, milk and melted butter (if using normal butter add less salt).
6. Stir into the dry mixture and combine just until blended.
7. Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
8. Scoop batter into prepared muffin pans.
9. Sprinkle cheddar cheese on top of muffins before baking if desired.
10. Bake for 20-25 minutes .
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