Yield: 10 muffins
|8 \N||Dried cornhusks (6-8 inches|
|1 cup||Yellow or blue cornmeal|
|1 cup||All purpose flour|
|1 tablespoon||Baking powder|
|½ cup||Salsa verde *|
|¼ cup||Vegetable oil|
|½ cup||Fresh or frozen whole kernel|
* Salsa Verde mentioned is a product put out commercially by ChiChi: "This is a different kind of salsa, made with Mexico's tomatillos; fresh cilantro and fresh onions. Spicy and sweet" Heat oven to 375. Grease 2½ inch muffin cups, separate cornhusks.
In large bowl, pour boiling water over cornhusks to cover. Soak about 10 minutes or until soft and pliable. Drain, pat dry. Tear cornhusks lengthwise into two inch strips. Set aside.
In large bowl, combine cornmeal, flour, baking powder and salt. In medium mixing bowl, beat milk, salsa verde, oil honey and egg until well blended. Stir liquid ingredients into flour mixture; mix just enough to moisten dry ingredients. Stir in corn.
Place two to three cornhusk strips in each muffin cup; crossing centers in bottom of cups so husk ends fan out around sides. As each cup is lined, fill with batter. Bake 20 to 25 minutes or until tops are golden brown. Remove muffin from cornhusks before eating.
Personal Note - wondering if you can just use paper baking cups in the muffin pan if corn husks are not available? From the ChiChi Mexican At Home cookbook.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 09-29-94