Ingredients
1/4 cup flour
3/4 cups yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1 egg
1 cup milk
4 tablespoons butter, melted
1 can (15.25 oz.) Libby's Naturals Whole Kernel Sweet Corn, drained
1/4 cup flour
3/4 cups yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1 egg
1 cup milk
4 tablespoons butter, melted
1 can (15.25 oz.) Libby's Naturals Whole Kernel Sweet Corn, drained
Instructions
- Preheat oven to 425°F. Add liners to 12-count muffin tin.
- In large mixing bowl, blend together flour, cornmeal, sugar, baking powder, nutmeg and salt.
- Make a well in center of dry ingredients; add egg, milk and butter. Stir with spoon until batter forms. Fold in corn.
- Spoon batter evenly into prepared muffin tin. Bake 15-18 minutes or until muffins are golden brown. Remove from tin and cool slightly before serving.
- Preheat oven to 425°F. Add liners to 12-count muffin tin.
- In large mixing bowl, blend together flour, cornmeal, sugar, baking powder, nutmeg and salt.
- Make a well in center of dry ingredients; add egg, milk and butter. Stir with spoon until batter forms. Fold in corn.
- Spoon batter evenly into prepared muffin tin. Bake 15-18 minutes or until muffins are golden brown. Remove from tin and cool slightly before serving.
