MY MOTHER was a great cook and loved to try anything new. At 89, she was still winning ribbons at our county fair. We operate an independent-living retirement home. Mother helped out with the cooking, and these muffins were a frequent request from our residents. -Pat Akers, Stillwater, Oklahoma
Featured In: Summer Farmers Market Recipes
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
- 1 egg, beaten
- 1/2 cup fresh or frozen corn
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup shredded cheddar cheese
- 4 teaspoons diced pimientos
- 4 teaspoons salsa
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Fill paper-lined or greased muffin cups two-thirds full. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 8 muffins.
Originally published as Salsa Corn Muffins in Reminisce Extra August 2000, p45
Reviews for Salsa Corn Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 21, 2011
"disappointed very flavorless."