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Corn Muffins With Real Corn

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“I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup.”
READY IN:
24mins
SERVES:
24
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

  • 2 cups flour
  • 2 cups self-rising cornmeal
  • 12 cup sugar
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 12 teaspoon salt
  • 12 cup sweet corn, canned or 12 cup cooked corn
  • 34 cup butter, melted

Directions

  1. Sift the flour, cornmeal, sugar and salt into a large bowl.
  2. Make a well in the center and pour the buttermilk, buter and eggs inches.
  3. Stir just until combined.
  4. Fold in the corn.
  5. Pour into a lightly greased muffin pan, filling each cup half way.
  6. Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.

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