Monday, November 5, 2007
Corn Bread Muffins
Like the baked beans below, this recipe came from the October 2007 issue of Cooking Light. These were great! They freeze well (up to 1 month) so I made a whole batch and have been serving them with different things over the last few weeks. If you freeze them, heat them through in the microwave/a warm oven - they taste even better warm!
Yield: 12 muffins
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup shredded sharp cheddar cheese (the sharper the cheese, the better the flavour!)
1/2 cup reduced fat sour cream
1/4 cup chopped onion (subbed for the original recipe's green onions)
1 (8 3/4 ounce) can cream-style corn
Dash of hot sauce
1 large egg, beaten
1. Preheat oven to 350 degrees.
2. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour and next four ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients (except cooking spray) in a small bowl; stir with a whisk. Add the cheese mixture to the flour mixture and stir until just moistened.
3. Coat the muffin pan with cooking spray. Divide batter evenly among the cups of the muffin pan. Bake at 350 for 10 minutes or until golden brown. Cool in cups 2 minutes on wire rack; remove from pan. The recipe says to let them cool completely but they are so yummy served warm!
The original recipe can be found in the October 2007 issue of Cooking Light magazine. Corn Bread Bites.