Triple corn and pepper muffins+
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | cup | Yellow onion, minced |
| ½ | cup | Red bell pepper, seeded and minced |
| 2 | tablespoons | Fresh basil, chopped |
| 1 | tablespoon | Fresh parsley, chopped OR 1 scant ts. dried basil and 2 tb. fresh parsley |
| 1 | cup | Cornmeal, yellow, medium grind |
| 2 | cups | Flour |
| ¼ | cup | Sugar |
| 1½ | tablespoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1¼ | teaspoon | Salt |
| Black pepper, freshly ground to taste | ||
| 1 | cup | Creamed corn (canned) |
| 1 | can | Whole kernal corn, (11 oz.) drained |
| ½ | cup | Sour cream |
| ½ | cup | Milk |
| 2 | Eggs, (extra large) lightly beaten | |
Directions
TO SAUTE VEGETABLES: In skillet, melt butter over medium heat. When bubbling, stir in minced onions and bell peppers. Saute for 3 to 4 minutes, or until softened and fragrant. Add basil and parsley. Cook for 1 minute. Remove from heat. Cool.
TO MAKE BATTER: In large bowl, sift together cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper. In another bowl, combine corn, sour cream, milk and eggs. Add sauteed vegetables. Add to flour mixture. Combine gently but thoroughly.
TO BAKE: Spoon batter into greased muffin tins. Bake in 400 degree oven for 25 minutes, or until the tops are golden brown. Remove to wire rack. Allow muffins to remain in tins for 5 minutes. Serve muffins warm from the oven or reheat in 350 degree oven for 10 minutes.
From my local newspaper
Mary Riemerman
Submitted By MARY RIEMERMAN On 06-18-95