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Add a photoServings: 8
Ingredients
- 1 1/2 c. flour
- 2/3 c. stone grnd yellow corn meal
- 2 tbsp. sugar
- 1 tbsp. baking pwdr
- 1 teaspoon salt
- 2 lg. Large eggs
- 1 c. lowfat milk
- 5 tbsp. unsalted butter, melted
- 1 c. canned, frzn or possibly fresh corn kernels
- 1 c. grated cheddar cheese (about 3 ounce. by weight)
Directions
- 1. Preheat oven to 400 degrees. Butter 12 large muffin c..
- 2. In a mixing bowl, combine the flour, corn meal, sugar, baking pwdr, and salt.
- 3. In a separate bowl, beat the Large eggs lightly, then whisk in the lowfat milk and melted butter. Make a well in the dry ingredients and pour in the egg mix. Stir gently, just till combined. Stir in the corn and cheese.
- 4. Spoon the mix into the muffin c., filling each about 3/4 full.
- 5. Bake the muffins for 15 min, then reduce the heat to 375 degrees and bake 10 min longer, till the tops are golden and spring back when touched lightly.
- 6. Cold the muffins in the pans on a rack for 5 min, then transfer to a basket and serve at once. Yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 128 | 48% |
| Total Fat 14.5g | 18% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 898mg | 37% |
| Potassium 139mg | 4% |
| Total Carbs 25.52g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.41g | 4% |
| Protein 9.55g | 15% |
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