CORN MUFFINS WITH REAL CORN

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Corn Muffins With Real Corn image

I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup.

Provided by Chef Jean

Categories     Quick Breads

Time 24m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 8

2 cups flour
2 cups self-rising cornmeal
1/2 cup sugar
2 cups buttermilk
2 eggs, beaten
1/2 teaspoon salt
1/2 cup sweet corn, canned or 1/2 cup cooked corn
3/4 cup butter, melted

Steps:

  • Sift the flour, cornmeal, sugar and salt into a large bowl.
  • Make a well in the center and pour the buttermilk, buter and eggs inches.
  • Stir just until combined.
  • Fold in the corn.
  • Pour into a lightly greased muffin pan, filling each cup half way.
  • Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.

Nutrition Facts : Calories 155.7, Fat 6.8, SaturatedFat 4, Cholesterol 31.6, Sodium 254, Carbohydrate 20.9, Fiber 1.1, Sugar 5.3, Protein 3.3

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