| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Aaronson, Nw |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 2/3 |
c |
Cornmeal |
| 1/2 |
c |
Sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
|
pn |
Salt |
| 1 |
c |
Sour cream |
| 3 |
|
X-lg eggs |
| 5 |
tb |
Butter; melted |
| 12 |
oz |
Can Green Gian Mexicorn;optl |
| 1/2 |
c |
Bacon; coarsely chopped |
|
|
Cupcake papers |
INSTRUCTIONS
SUSAN AARONSON PSTT79C
I like to add the Mexicorn and bacon to this recipe. It certainly does
enhance the flavor, but if you want plain corn muffins, you can certainly
omit these 2 ingredients. Preheat oven to 400~. You'll need either one or
two 12 unit muffin tins, lined with cupcake papers. Whisk the dry
ingredients together, throughly, in a bowl and set aside. Whisk the sour
cream, eggs amd melted butter together until well-blended. Make a well in
the dry ingredients, pour in cream/butter/egg mixture and if you're adding
the corn and bacon, add them now. Using a spatula, fold the ingredients
together, just until combined--DON'T OVERMIX. Spoon the mixture into the
lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25
minutes, testing until a wooden pick comes out clean. Let me know if these
muffins are what you're looking for. I have more recipes if they're not.
Enjoy.......Susan MM Format Norma Wrenn npxr56b
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