Old Pecos Cornmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a good muffin to serve with chili. I do not remember the cookbook this came from. It was a library somewhere in rural, Georgia. Possibly, Euchee Creek Library. Ingredients:
2 eggs, beaten |
1 cup sour cream |
1/2 cup butter, melted |
1 cup creamed corn |
1 tablespoon granulated sugar |
1 cup all-purpose flour |
1/2 cup yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 1/2 teaspoons salt |
4 ounces cheddar cheese, grated |
1 tablespoon chopped green chili pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Generously grease muffin tins.
3. In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar.
4. In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt.
5. Stir the dry ingredients into the egg and cream mixture, mixing until just combined.
6. Stir in the cheese and chilies.
7. Pour the batter into the prepared tins.
8. Bake until the muffins spring back when touched and golden about 15 minutes.
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