Corn Muffins with Green Onions

Tested Till Perfect

Corn kernels and creamed corn add crunch and moistness to muffins. Serve with Really Good Beef and Bean Chili.

Servings: 12

Ingredients:

Nutritional Info
Per muffin: about -
cal 207
pro 7 g
total fat 9 g
sat. fat 3 g
carb 26 g
fibre 2 g
chol 41 mg
sodium 329 mg
% RDI: -
calcium 8%
iron 8%
vit A 6%
vit C 7%
folate 21%
    1/2 cup (125 mL) milk
    1-1/2 tsp (7 mL) vinegar
    1 cup (250 mL) yellow cornmeal
    1 cup (250 mL) all-purpose flour
    1/2 tsp (2 mL) baking soda
    1/2 tsp (2 mL) each salt and pepper
    1 can (14 oz/398 mL) creamed corn
    1/4 cup (50 mL) vegetable oil
    2 eggs
    1/4 tsp (1 mL) hot pepper sauce
    1 cup (250 mL) shredded Cheddar cheese
    1/2 cup (125 mL) frozen corn
    3 green onions, thinly sliced
    1/4 cup (50 mL) minced fresh parsley

Preparation:

In glass measure, stir milk with vinegar; let stand for 5 minutes.

In large bowl, whisk together cornmeal, flour, baking soda, salt and pepper. In another bowl, whisk together creamed corn, milk mixture, oil, eggs and hot pepper sauce; pour over cornmeal mixture. Sprinkle with cheese, frozen corn, green onions and parsley; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups. Bake in centre of 400°F (200°C) oven until tester inserted into centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 days or wrap individually and freeze in airtight container for up to 2 weeks.)

Source

Canadian Living Magazine: March 2005





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