Cheesy Corn Muffins

 

Ingredients:

Liquid ingredients:

14 oz can creamed corn

1 cup buttermilk

1 cup cheddar cheese, shredded

1/2 cup Vegetable oil

 

Dry ingredients:

2 cups cornmeal

2 cup all-purpose flour

6 tbsp real bacon bits, or fresh cooked bacon chopped up

1 tsp salt

2 tsp baking powder

2 tsp dry chive

2 tsp dry parsley

1 tsp dry marjoram

Black pepper to taste

Directions:

Preheat the oven to 400 degrees F. Spray two 12 medium size muffin cups with a non-stick cooking spray.

In one large bowl, combine all liquid ingredients and whisk until well blended.

In another large bowl, mix all dry ingredients and make sure that bacon and herbs are evenly combined.

 

Fold in the liquid ingredients in the dry ingredients and mix gently, just to combine. Do not over-mix. The batter has to remain lumpy. Fill the muffin cups to two thirds with an ice cream scoop. Place in the center of the oven and cook for 20 minutes. Let cool for 5 to 10 minutes on a rack before removing

 

Yields

24 medium or 12 large muffins

 

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