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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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from the California walnut board. do try walnut oil if you can get it, really adds a great flavor! Ingredients:
3/4 cup cornmeal ( yellow ) |
1 cup flour |
1 cup toasted finely chopped walnuts |
1/3 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 cup fresh corn kernels, chopped |
1 cup nonfat milk |
2 large eggs |
4 tablespoons walnut oil ( if you don't have this use vegetable oil instead ) |
Directions:
1. Directions Preheat the oven to 425°F.
2. Grease a 12 muffin pan; set aside.
3. In a medium bowl, whisk together the cornmeal, flour, walnuts, sugar, baking powder, salt and pepper; set aside.
4. In a separate bowl, combine the milk, eggs and walnut oil; mix well.
5. Add to the cornmeal mixture and stir until just combined.
6. Add the corn kernels and stir just to mix.
7. Spoon the mixture into the prepared muffin pan.
8. Bake until golden brown and the top springs back when you lightly touch it, about 15 minutes for muffins.
9. Gently remove from the pan and serve hot! ( with butter of course! )
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