Corn Muffins In Corn Shucks Recipe

Name: Corn Muffins In Corn Shucks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 corn husks; 3/4 c. cornmeal or corn tortilla flour; 1 Tbsp. baking powder; 1 1/3 c. shredded Jack cheese with chilies; 1 large egg; 1/4 c. (1/8 lb.) melted margarine or butter; 2 tsp. honey; 2 c. flour; 1/2 tsp. salt; 1 c. milk

Servings: persons

6 to 8 corn husks
3/4 c. cornmeal or corn tortilla flour
1 Tbsp. baking powder
1 1/3 c. shredded Jack cheese with chilies
1 large egg
1/4 c. (1/8 lb.) melted margarine or butter
2 tsp. honey
2 c. flour
1/2 tsp. salt
1 c. milk

1
Mix flour, cornmeal, baking powder, salt and 3/4 cup cheese. Make a well in the center.
2
Mix beaten egg, margarine, honey and milk.
3
Pour into well in center of mix.
4
Stir just to moisten. Grease twelve 2 1/2-inch muffin tins.
5
Place 2 or 3 strips of corn husks in each tin.
6
Fill with batter and sprinkle with remaining cheese.
7
Bake at 375u00b0
8
for 20 minutes.
9
These will keep at room temperature for 12 hours.

1242

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 to 8 corn husks, 3/4 c. cornmeal or corn tortilla flour, 1 Tbsp. baking powder, 1 1/3 c. shredded Jack cheese with chilies, and more.

Yes, Corn Muffins In Corn Shucks falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Muffins In Corn Shucks

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