| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
cn |
(15 1/4 ounce) Del Monte® FreshCut Whole Kernal Gold & White Corn; drained* |
| 1 |
cn |
(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
1. Combine first five dry ingredients in a large bowl; mix well.
2. Combine corn, butter, milk and eggs. Pour into flour mixture, stir just
enough to blend.
3. 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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