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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