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WHOLE KERNEL CORN MUFFINS

Recipe for 8/10/2007

By Cindy McNicholl

The Harried Housewife Recipes from Cynthia O'Connor O'Hara

CLICK HERE FOR THE HARRIED HOUSEWIFE WEBSITE 

(One 7-ounce can whole kernel corn, drained, may be used in place of fresh corn, if desired.)

2 ears fresh corn, cooked 

1 cup flour 

3/4 cup cornmeal 

3 tablespoons sugar 

2 teaspoons baking powder 

1/4 teaspoon salt

1 egg

3/4 cup milk 

1/4 cup vegetable oil    

Preheat oven to 400 degrees. Grease 12 muffin cups. Cut corn from cobs. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate, medium bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir until just moistened. Add corn; stir until combined. Spoon into prepared muffin cups. Bake until golden, 15 to 18 minutes. Cool in muffin cups 5 minutes before removing to a wire rack. Serve warm or cooled. Makes 12 muffins.

 

 

  

  
 
 

Copyright © 2007 by Cynthia O’Connor O’Hara

 

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