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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| cornmeal: 3/4 cup |
| granulated sugar: 2 Tbl |
| baking powder: 1 tsp |
| salt: 1 tsp |
| eggs: 1 |
| buttermilk: 2/3 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| canned yellow sweet corn: 1 cup |
Sunny Cornbread Muffins
Credit: Food.com
User rating:
-
Prep Time
8 min -
Cook Time
22 min -
Servings
8 serving(s)
Tags
- In large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
- Fill greased muffin cups three-fourths full. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.