Ingredients Jump to Instructions ↓

  1. Dry Ingredients

  2. 1 cup Coarse Grind Yellow Corn Meal

  3. 1 cup Maseca Flour , fine corn flour

  4. 1/4 cup Potato Flour

  5. 1/4 cup Sorghum Flour

  6. 3 tsp Baking Powder

  7. 1/2 tsp Salt

  8. 1/4 cup Premium Fine Dry Milk Powder , very powdery, not granular

  9. Liquid Ingredients

  10. 3 Eggs

  11. 1/2 cup Canola Oil

  12. 2 1/2 cups Water , reserve

  13. 1/4 cup for consistency adjustment

  14. Add-ins

  15. 2 cups Very Tender Fresh or Cooked

  16. Corn Kernels

  17. 1/4 cup Diced Canned Jalapeno Peppers

  18. 1 cup Diced Cooked & Drained Peppers

  19. 1 Each Green,

  20. Red,

  21. Orange)

  22. 1 tsp Cajun Style Spice

  23. 1/2 tsp Chili Powder

Instructions Jump to Ingredients ↑

  1. Prepare muffin pans for 18 corn muffins. Best to spray with PAM like spray.

  2. Preheat oven to 350 degrees F Mix the add-ins in a bowl and set aside.

  3. Mix all dry ingredients to together in a large bowl Stir in the eggs, oil and 2 1/4 cups of water Mix until blended (wire whisk works well).

  4. Fold in the add-in ingredients with a spatula. If the consistency is too thick for you, add the additional water.

  5. Bake for 35 to 40 minutes. Check for doneness with a toothpick. Since the muffins contain the corn and peppers they will be a little denser than plain muffins. The edges should be browned. It is best to cook on bottom rack for the first 10 minutes and the remainder on the middle rack. The more water in the mix, the longer the baking time.

  6. Note: to use regular flour, substitute wheat flour for the sorghum and potato flour The pictures show the differences with additional water (muffin like) and less water (top of picture - scone like).

  7. Actually I prefer the ones at the top of the picture.


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