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“To go with soups/stews or chili.”
READY IN:
45mins
YIELD:
10 to 12 muffins, about
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°; grease a 12-cup muffin tin.
  2. In a mixing bowl, combine the cornmeal, cheese, flour, baking soda, and salt.
  3. In another bowl, whisk the eggs, corn, buttermilk, and oil together; add to dry ingredients; stir just until blended.
  4. Fold in parsley; spoon batter into prepared muffin tin, filling ¾ full.
  5. Bake for 25-30 minutes or until tops are firm to touch.

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