| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Almonds, Desserts |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Yellow cornmeal |
| 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Red pepper flakes; or more |
| 1 |
c |
Light sour cream |
| 2 |
|
Eggs |
| 1/4 |
c |
Butter; melted |
| 1 |
|
12 ounces wh kernel corn; drained |
| 1 |
c |
Shredded sharp Cheddar cheese |
| 1/2 |
c |
Sliced green onions |
| 1/2 |
c |
Slivered almonds; toasted * |
INSTRUCTIONS
Heat oven to 350 degrees. Coat twelve 2 3/4-inch muffin tin cups with
vegetable cooking spray. In large bowl mix cornmeal, flour, baking powder,
chili powder, salt and pepper flakes. In another bowl mix sour cream, eggs
and butter to blend thoroughly; mix into cornmeal mixture just to moisten.
Mix in remaining ingredients just to blend thoroughly. Spoon into muffin
cups, dividing equally. Bake in center of oven 25 to 30 minutes until pick
inserted into centers comes out clean and muffins are springy to touch.
Cool in pan 5 to 10 minutes. Serve warm or at room temperature.
Servings: 12 muffins
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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