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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups yellow cornmeal

  2. 1/2 cup all-purpose flour

  3. 3 tablespoons sugar

  4. 1 tablespoon baking powder

  5. 1/2 teaspoon salt

  6. 2 eggs

  7. 1 cup buttermilk

  8. 1/4 cup butter, melted

  9. 1-1/2 cups cream-style corn

  10. 1/2 cup chopped fresh sage or 1 to 2 teaspoons ground sage

  11. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, combine cornmeal, flour, sugar, baking powder and salt. Whisk the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in corn, sage and pepper. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

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