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Sage Corn Muffins

Name: Sage Corn Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 1-1/2 cups yellow cornmeal; 1/2 cup all-purpose flour; 3 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs; 1 cup buttermilk; 1/4 cup butter, melted; 1-1/2 cups cream-style corn; 1/2 cup chopped fresh sage or 1 to 2 teaspoons ground sage; 1/4 teaspoon pepper

1 review

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

1 dozen

These muffins are moist and flavorful— try them instead of rolls with most any meal.

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Ingredients

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups cream-style corn
1/2 cup chopped fresh sage or 1 to 2 teaspoons ground sage
1/4 teaspoon pepper

Directions

In a bowl, combine cornmeal, flour, sugar, baking powder and salt. Whisk the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in corn, sage and pepper.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Sage Corn Muffins

Total Time

Makes

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Ingredients

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