to 8 dried cornhusks (6 to 8-inches long)
cup yellow or blue cornmeal
tablespoon baking powder
cup salsa verde
cup vegetable oil
egg or 0.25 cup egg substitute
cup fresh or frozen whole kernel corn
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.
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