Prep Time: 20 min
Cook Time: 20 min
Makes: 16 servings
| • | 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix |
| • | 3/4 cup finely chopped onion |
| • | 3/4 cup finely chopped celery |
| • | 2 tablespoons sugar (optional) |
| • | 1 teaspoon poultry seasoning |
| • | 1/4 teaspoon ground sage |
| • | 2 large eggs, lightly beaten |
| • | 1 cup milk |
| • | 1/4 cup Crisco® Pure Vegetable Oil |
| 1. | HEAT oven to 425°F. Spray 16 muffin cups lightly with no-stick cooking spray or line with muffin cup liners. |
| 2. | COMBINE cornmeal mix, onion, celery, sugar, if desired, poultry seasoning and sage in large bowl. |
| 3. | WHISK together eggs, milk and oil in small bowl. Add to cornmeal mixture, stirring just until combined. Using a spoon or a scoop, fill muffin cups about 2/3 full. |
| 4. | BAKE 20 minutes or until golden brown. |
Nutritional Information Per Serving:
Serving Size (1/16 of recipe), Calories 120 (Calories from Fat 45), Total Fat 5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 30mg, Sodium 330mg, Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 1g), Protein 3g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 2%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.