Post by Darlene on Oct 25, 2018 17:41:22 GMT -5
Wet Ingredients
1/2 cup butter , melted unsalted
2 eggs
3/4 cup milk
1 CUP canned creamed corn (NOT 1 CAN!!!)
Dry Ingredients
3/4 cup yellow cornmeal
1 1/2 cups flour
1 tbsp baking powder
1/2 cup white sugar
1/4 tsp salt
Extra melted butter for greasing and brushing.
Preheat oven 350.
Brush 12 regular muffin slots with melted butter.
Whisk together wet ingredients in a bowl.
In large bowl combine dry ingredients.
Pour wet into dry and stir or work until combined.
Fill muffin tins. This will fill up 12 pretty full.
Bake in preheated oven 20 minutes or until tops are golden brown.
Store in air tight container.
They stay nice for a few days.
1/2 cup butter , melted unsalted
2 eggs
3/4 cup milk
1 CUP canned creamed corn (NOT 1 CAN!!!)
Dry Ingredients
3/4 cup yellow cornmeal
1 1/2 cups flour
1 tbsp baking powder
1/2 cup white sugar
1/4 tsp salt
Extra melted butter for greasing and brushing.
Preheat oven 350.
Brush 12 regular muffin slots with melted butter.
Whisk together wet ingredients in a bowl.
In large bowl combine dry ingredients.
Pour wet into dry and stir or work until combined.
Fill muffin tins. This will fill up 12 pretty full.
Bake in preheated oven 20 minutes or until tops are golden brown.
Store in air tight container.
They stay nice for a few days.