Triple corn and pepper muffins+

Yield: 12 muffins

Measure 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

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

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