Corn kernels and creamed corn add crunch and moistness to muffins.
Ingredients
- 1/2 cup (125 mL) milk
- 1-1/2 tsp (7 mL) vinegar
- 1 cup (250 mL) yellow cornmeal
- 1 cup (250 mL) all-purpose flour
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) each salt and pepper
- 1 can (14 oz/398 mL) creamed corn
- 1/4 cup (50 mL) vegetable oil
- 2 eggs
- 1/4 tsp (1 mL) hot pepper sauce
- 1 cup (250 mL) shredded Cheddar cheese
- 1/2 cup (125 mL) frozen corn
- 3 green onions, thinly sliced
- 1/4 cup (50 mL) minced fresh parsley
Steps
- In glass measure, stir milk with vinegar; let stand for 5 minutes.
- Spoon into greased or paper-lined muffin cups. Bake in centre of 400°F (200°C) oven until tester inserted into centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 days or wrap individually and freeze in airtight container for up to 2 weeks.)
