Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Yellow cornmeal |
| 1 cup | Flour |
| ¼ cup | Sugar |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| 1 can | (15 1/4 ounce) Del Monte® FreshCut Whole Kernal Gold & White Corn; drained* |
| 1 can | (14 3/4 ounce) Del Monte® Fresh Cut Cream Style White Corn** |
| ½ cup | Butter or margarine; melted |
| ¼ cup | Milk |
| 2 \N | Eggs; beaten |
1. Combine first five dry ingredients in a large bowl; mix well.
2. Combine corn, butter, milk and eggs. Pour into flour mixture, stir just enough to blend.
3. Pour into 12 large, greased muffin cups. Bake in a preheated 400° F oven, 15 - 20 minutes or until golden brown, or bake in 8-inch square pan for 25 -
30 minutes.
* May substitute any other Del Monte FreshCut Whole Kernal Corn ** May substitute any other Del Monte FreshCut Cream Style Corn Posted to brand-name-recipes by Carriej999<Carriej999@...> on Jan 25, 1998