This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It’s a keeper!
Ingredients
- 1 cup milk
- ½ cup sour cream
- ¼ cup butter, melted
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup chopped whole kernel corn
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded Cheddar cheese
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Step 2
Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Cook’s Note:
You may substitute 1 cup cottage cheese for the 1/2 cup Cheddar, if you prefer.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 189 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat5g | 26% |
Cholesterol37mg | 12% |
Sodium248mg | 11% |
Total Carbohydrate23g | 8% |
Dietary Fiber1g | 4% |
Total Sugars4g | |
Protein5g | |
Vitamin C1mg | 5% |
Calcium86mg | 7% |
Iron1mg | 7% |
Potassium119mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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