Savory Corn Muffins So Tasty

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Savory Corn Muffins

"This recipe yields a bread it's moist and savory and tastes distinctly of corn. Unlike many corn cakes, these live wet, thanks to canned creamed corn."

Ingredients :

  • 1 (14.Seventy five ounce) can creamed corn
  • 2 cups yellow cornmeal, divided
  • 1 cup buttermilk
  • 2 massive eggs
  • 8 tablespoons melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • half teaspoon baking soda

Instructions :

Prep : Cook : 12M Ready in :
  • Adjust oven rack to middle function and warmth oven to 450 stages. Put a 12-cup muffin tin (with wellknown-sized molds of 12-cup ability) in oven to warmth while preparing batter.
  • Microwave creamed corn in a 1-quart Pyrex-kind measuring cup to a full boil (or in a medium saucepan over medium warmth). Stir in 1 cup of the cornmeal to make a completely thick, pasty mush. If the mush isn't stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and in the end butter.
  • Mix closing cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet elements into dry and stir till simply blended.
  • Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works properly).
  • Bake till golden brown on sides and backside, approximately 15 mins. Turn onto a cord rack; permit cool 5 minutes. Serve.

Notes :

  • Can be cooled to room temperature, wrapped in plastic and stored as much as an afternoon.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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