Salsa Corn Muffins
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
Total TimePrep: 15 min. Bake: 20 min.
- 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.
Nutrition Facts1 each: 198 calories, 9g fat (2g saturated fat), 31mg cholesterol, 167mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 5g protein.
Originally published as Salsa Corn Muffins in Reminisce Extra August 2000
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