Corn Puffins
CATEGORIES
INGREDIENTS
  • 2 Tbs cornmeal
  • 3 beaten eggs
  • 1 cup milk
  • 1 Tbs butter, melted
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup whole kernel corn (frozen or fresh)
  • 1/4 cup green onion, thin sliced
DIRECTIONS
  1. Preheat oven to 425F
  2. Lightly spray mini muffin tins with spray oil and dust with cornmeal
  3. Mix eggs, milk, and butter until combined
  4. Add flour, salt, and pepper
  5. Beat until smooth
  6. Stir in corn and onion
  7. Fill mini muffin tins 2/3 to 3/4 full and bake 23 minutes or until golden brown
RECIPE BACKSTORY
Not your average corn muffin but a puffin