In the days of the early settlers in North America, corn was so valuable that it was used as money and traded for other products such as meat and furs.
Learn MoreCornbread Muffins
Description
Makes 12 muffins
Cook time: 15-18 min.
Ingredients
1
can
(15 oz.) Libby’s® Naturals Whole Kernel Corn
(drained)
1⁄4
c
flour
3⁄4
c
yellow cornmeal
1⁄4
c
granulated sugar
(+ 1 tsp. for topping)
1
tbsp
baking powder
1
tsp
nutmeg
3⁄4
tsp
salt
1
medium egg
1
c
milk
4
tbsp
butter
(melted)
Instructions
Preheat oven to 425 degrees.
Grease 12-cup muffin tin (or line with baking cups).
In large mixing bowl, blend together flour, cornmeal, ¼ cup sugar, baking powder, nutmeg and salt.
In small mixing bowl, mix egg, milk and butter.
Make well in center of dry ingredients; add liquid ingredients and corn. Stir with spoon until dry ingredients are moist.
Spoon batter evenly into prepared muffin tin. Sprinkle 1 teaspoon sugar over tops of muffins. Bake for 15-18 minutes or until muffins are golden brown. Remove from tin and cool slightly before serving.
