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servings:12
cook time:30min
Ingredients
* Nonstick cooking spray
* 2 tablespoons cornmeal
* 3 eggs, beaten
* 1 cup milk
* 1 tablespoon butter, melted
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup frozen whole kernel corn, thawed
* 2 green onions, thinly sliced (1/4 cup)
cook time:30min
Ingredients
* Nonstick cooking spray
* 2 tablespoons cornmeal
* 3 eggs, beaten
* 1 cup milk
* 1 tablespoon butter, melted
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup frozen whole kernel corn, thawed
* 2 green onions, thinly sliced (1/4 cup)
Directions
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.
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.
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.
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.
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.
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.
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