Southern Corn Muffins Recipe

Name: Southern Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups flour; 3/4 cup cornmeal; 1 Tbsp. baking powder; 1 can (12 fl oz/341 mL) whole kernel corn, drained; 3/4 cup Cracker Barrel Shredded Tex Mex Cheese; 3/4 cup skim milk; 1/2 cup salsa; 1/2 cup thin green onion slices; 1 egg; 3 Tbsp. oil

Servings: persons

1-1/4 cups flour
3/4 cup cornmeal
1 Tbsp. baking powder
1 can (12 fl oz/341 mL) whole kernel corn, drained
3/4 cup Cracker Barrel Shredded Tex Mex Cheese
3/4 cup skim milk
1/2 cup salsa
1/2 cup thin green onion slices
1 egg
3 Tbsp. oil

1
Preheat oven to 400F.
2
Combine flour, cornmeal and baking powder in large bowl.
3
Add corn, cheese, milk, salsa, onions, egg and oil.
4
Mix just until dry ingredients are moistened.
5
Spoon batter evenly into 12 medium paper-lined or greased muffin cups.
6
Bake 20 to 22 min.
7
or until golden brown.
8
Remove muffins from pan to wire rack.
9
Cool slightly.

468

kcal

Calories

Fat

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: 1-1/4 cups flour, 3/4 cup cornmeal, 1 Tbsp. baking powder, 1 can (12 fl oz/341 mL) whole kernel corn, drained, and more.

Yes, Southern Corn Muffins 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.

Southern Corn Muffins

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