Nothing is easier than these delicious muffins. They have the yummy corn taste in a quick biscuit.—Teri Lindquist, Gurnee, Illinois
- 1-1/2 cups biscuit/baking mix
- 1 can (8-1/4 ounces) cream-style corn
- 1/4 cup butter, melted
- In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Creamed Corn Biscuits in Country Woman July/August 2003, p35
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