GOLDEN CORN MUFFINS

Golden Corn Muffins image

When I was little, my grandmother made corn bread in a cast-iron skillet in a wood-burning oven. This recipe is the closest I've come to being as good as hers.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
3/4 cup cubed butternut squash, cooked and mashed
3/4 cup buttermilk
2 tablespoons vegetable oil
1/2 cup frozen corn, thawed

Steps:

In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, salt and baking soda. Combine the egg, squash, buttermilk and oil; stir into the dry ingredients just until blended. Fold in corn. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 340mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.