Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Skinny-fied a favorite recipe of mine. Goes great with chili!

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
20
Yield:
20 muffins
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.

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  • Mix together cornmeal, flour, baking powder, baking soda, and salt in a large bowl; stir in corn kernels.

  • Whisk together creamed corn, sour cream, water, and egg in a separate bowl; stir into cornmeal mixture until a smooth batter forms. Pour 1/4 cup batter into each greased muffin cup.

  • Bake in preheated oven, rotating muffin pan half way through to ensure even cooking, until tops spring back when lightly pressed, 25 to 30 minutes.

Nutrition Facts

79 calories; protein 2.1g; carbohydrates 13.6g; fat 1.9g; cholesterol 13.7mg; sodium 182.3mg. Full Nutrition
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