Corn Puffins
Accompany bowls of spicy chili, soup, or stew with full-size or mini muffins. For extra flavor, stir a bit of whole kernel corn and chopped green onions into this batter.
Prep Time:
15 mins
Total Time:
45 mins
Servings:
Makes 12.
Ingredients
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Nonstick cooking spray
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2 tablespoons cornmeal
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3 eggs, beaten
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1 cup milk
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1 tablespoon butter, melted
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1 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup frozen whole kernel corn, thawed
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2 green onions, thinly sliced (1/4 cup)
Directions
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.
Nutrition information
Calories 84, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 57 mg, Sodium 134 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 4%, Vitamin C 1%, Calcium 4%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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