Creamed Corn Muffins
- 1 ¼ cups flour, all purpose sifted
- 1 cup yellow corn meal
- 1 Tbsp. baking powder
- 1 tsp. salt
- ½ cup sugar
- 1 cup milk
- ¼ cup canola oil*
- 2 eggs, beaten
- 1 (14 ¾ oz.) can of creamed corn
Pour the batter into 12 greased muffin cups, filling to the brim. Bake the muffins for 25 minutes or until puffed and a tester comes out clean. Let the muffins cool in a pan for 10 minutes before turning out. Makes 12 muffins. I always serve these with my Gumbo or Chili recipes.
* My friend Joe shared a cooking tip with me. He accidentally left out the oil and found out that they were still scrumptious without it. I don't know about you but I'm always trying to find a way to cut back on fat, but not on the flavor. Thanks for the tip Joe!
Sweet Variation: Use 1 (8oz) can drained crushed pineapple instead of creamed corn
Dan Pelz, the former owner of The Inn at Buckeystown, was kind enough to let me use his recipe. Thank You Dan!