JUMBO CORN MUFFINS
You will need a six-cup jumbo muffin pan to make these muffins. You can use fresh corn kernels (about 1 ear), frozen corn kernels (unthawed), or canned corn kernels. They are so good and go with all kinds of meals -- from chili to chicken. The original recipe is from Family Circle.
Provided by Lvs2Cook
Categories Quick Breads
Time 32m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450º.
- Grease a 6 cup jumbo muffin pan with nonstick spray.
- Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
- In a small bowl, whisk together buttermilk, oil and egg.
- Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
- Fold in corn.
- Divide batter evenly among muffin cups.
- Bake at 450º for 22 minutes or until tops are golden.
- Remove muffin to wire rack and cool.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 247.2, Fat 8.8, SaturatedFat 1.4, Cholesterol 36.3, Sodium 524.9, Carbohydrate 37.3, Fiber 2.1, Sugar 5.7, Protein 5.9
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