A very hearty and delicious savory muffin. Good with Mexican dishes. Also great with a salad for a light meal, and nice with a slice of cheese too.

Corn Muffins

Joan Donogh
Savory muffin goes great with chili.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 18 muffins

Ingredients
  

  • 1 tablespoon honey
  • 3 tablespoons butter
  • 2 cups flour
  • 1 1/2 cups cornmeal
  • 2 teaspoons baking powder
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 1 1/2 cups milk
  • 2/3 cup frozen corn niblets
  • 1 red pepper diced
  • 1 cup grated mozzarella cheese

Instructions
 

  • Melt honey and butter together. Set aside.
  • In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, salt and pepper.
  • Beat eggs. Stir in milk. Add to flour mixture along with honey-butter and stir to moisten. Fold in corn, red pepper and cheese.
  • Spoon into greased muffin tins. Bake at 375 degrees F. for 25 to 30 minutes.

 

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