Corn Muffins

These dainty muffins are the perfect side dish for a main course or light meal. They are moist on the inside with bites of whole kernels and crunchy on the outside.  Back home we usually make these in a cast iron corn shaped skillet but unfortunately I forgot to bring one however a muffin pan works just as well.

1/2 cup butter, softened
2 eggs
1/2 teaspoon salt
2 teaspoons brown sugar
1-1/2 cups all-purpose flour
3/4 cups yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup corn (thawed if using frozen)
sunflower oil for greasing pan

1. Pre-heat oven to 400F.  Grease a 12 cup muffin pan.

2. In a large mixing bowl add cornmeal, flour, brown sugar and baking powder, mix. Add butter, eggs and milk, mix well. Fold in corn.

3. Add 2 tablespoons of mixture into each muffin pan. Allow to cook for 20 minutes or until golden.

Yields: 1 dozen

* Corn is produced on every continent of the world with the exception
of Antarctica. 

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