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Corn Puffins




Source of Recipe


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List of Ingredients




Corn Puffins

Nonstick cooking spray
2 tablespoons cornmeal
3 eggs, beaten
1 cup milk
1 tablespoon butter, melted
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen whole kernel corn, thawed
2 green onions, thinly sliced (1/4 cup)

1. Preheat oven to 425 degree F. Thoroughly coat twelve 2-1/2-inch muffin
cups with nonstick cooking spray. Sprinkle bottom and sides of each cup
with cornmeal. Set aside.

2. Beat eggs, milk, and butter in a medium bowl with a whisk. Add flour,
salt, and pepper; beat until smooth. Stir in corn and onions.

3. Fill prepared muffin cups two-thirds to three-fourths full with batter.
Bake about 30 minutes or until deep golden brown. Serve immediately. Makes 12.

Note: For bite-size puffins, coat thirty-six 1-3/4-inch muffin cups with
nonstick cooking spray. Fill cups about two-thirds full; bake 20 minutes or
until golden.

Recipe