Triple Corn Muffins
Cornmeal muffins featuring fresh whole kernel corn, cooked in cornhusks until golden brown.
Makes
10 servings
PREP
Under 30 minutes
TOTAL
1 hour
Ingredients
- 6 to 8 dried cornhusks (6 to 8-inches long)
- 1 cup yellow or blue cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup salsa verde
- ¼ cup vegetable oil
- 2 tablespoons honey
- 1 egg or ¼ cup egg substitute
- ½ cup fresh or frozen whole kernel corn
Directions
- Heat oven 375°F. Grease twelve (2½-inch) muffin cups. Separate cornhusks. In large bowl, pour boiling water over cornhusk to cover. Soak 10 minutes or until soft and pliable. Drain; pat dry. Tear cornhusks lengthwise into 2-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 2 to 3 cornhusk strips in each muffin cup, crossing centers in bottom of cups so husk ends fan out around sides. As each cup in lined, fill with batter. Bake 20 to 25 minutes or until tops are golden brown. Remove muffin from cornhusks before eating. Makes 10 muffins.
RECIPE NUTRITION INFORMATION
Per Serving
Calories150
Protein4g
Carbohydrates25g
Fiber2g
Sugars5g
Fat4.5g
Cholesterol0mg
Sodium490mg
Saturated Fat1g
