corn in the usa muffins
15 minutes/bake 20 minutes
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 Tbsp. sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 can (14.75 oz.) cream-style corn
- 1/2 cup buttermilk
- 1 egg
- 2 Tbsp. butter, melted
- 1 can (4 oz.) diced green chilies
Preheat oven to 375. Spray a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients. Stir just until dry ingredients are moistened.
Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Do not over bake.