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Kernel Corn Muffins
2/3 C milk
3 TBS vegetable oil
1 egg
3/4 C all-purpose flour
3/4 C yellow cornmeal
2 TBS granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1 can (7 oz.) whole kernel corn, drained; or 1 cup frozen-thawed whole kernel corn (use leftover if desired)
Shortening
Preheat oven to 400-degrees F. Grease the bottoms only of eight regular-sized muffin cups with shortening, or line with paper baking cups. In a medium bowl, beat together milk, oil and egg with a spoon. Stir in the remaining ingredients (except corn), just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full). Bake for eighteen to twenty minutes, or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Suggestions: Serve muffins as an accompaniment to a bowl of chili, or serve as is (warmed) with a smidge of butter.
Recipe Source: Derived from the recipe "Double-Corn Muffins" via Betty Crocker.
*Kernel Corn Muffins images (C) Shenanchie O'Toole (2017). Click on image above to view larger size in a new window.
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