| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1 |
T |
Baking powder |
| 1/2 |
t |
Salt |
| 1 |
|
15 1/4 ounce Del Monte® |
|
|
FreshCut Whole Kernal |
|
|
Gold |
|
|
& White Corn drained* |
| 1 |
|
14 3/4 ounce Del Monte® |
|
|
Fresh Cut Cream Style |
|
|
White |
|
|
Corn** |
| 1/2 |
c |
Butter or margarine, melted |
| 1/4 |
c |
Milk |
| 2 |
|
Eggs, beaten |
INSTRUCTIONS
Combine first five dry ingredients in a large bowl; mix well. Combine
corn, butter, milk and eggs. Pour into flour mixture, stir just enough
to blend. Pour into 12 large, greased muffin cups. Bake in a preheated
400° F oven, 15 - 20 minutes or until golden brown, or bake in 8-inch
square pan for 25 - 30 minutes. May substitute any other Del
Monte FreshCut Whole Kernal Corn ** May substitute any other Del Monte
FreshCut Cream Style Corn Posted to brand-name-recipes by Carriej999
<Carriej999@aol.com> on Jan 25, 1998
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