Double Corn Muffins
PREP TIME: 15 min
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COOK TIME: 30 min
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YIELD: 12 muffins |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1 tbsp. sugar |
| 1 (8 1/2 oz.) can cream-style corn | 2 tbsps. butter |
| 1 cup (4 oz.) shredded sharp Cheddar cheese | 1/2 to 1 cup chopped onion |
| 1/3 cup milk | 1 1/2 cups White Lily® Enriched Self-Rising White Cornmeal Mix |
| 1 large egg lightly beaten |
- Crisco® Original No-Stick Cooking Spray (optional)
- 1 (8 1/2 oz.) can cream-style corn
- 1 cup (4 oz.) shredded sharp Cheddar cheese
- 1/3 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon sugar
- 2 tablespoons butter
- 1/2 to 1 cup chopped onion
- 1 1/2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 350°F. Spray 12 muffin cups with no-stick cooking spray or use paper liners.
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2.
COMBINE corn, cheese, milk, egg and sugar in medium bowl.
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3.
MELT butter in small skillet; cook onions until tender. Add to corn mixture. Stir in cornmeal mix; stir just until combined. Fill muffin cups 2/3 to almost full.
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4.
BAKE 25 to 30 minutes or until browned. Remove muffins to cool on wire rack. Serve warm.
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