CORN IN THE U.S.A.
Makes 12 muffins
Comforting corn muffins for dunking in chili or stew
1 cup all-purpose flour
1 cup yellow cornmeal
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 can (15 oz.) cream style corn
1/2 cup buttermilk
1 egg
2 tbsp. butter or margarine, melted
1 can (4 oz.) diced green chilies
Preheat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray and set aside. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Be careful not to overbake. Remove muffins from tin and cool slightly on a wire rack. Best served warm.
Per muffin: 149 calories, 3 g fat, 1.4 g saturated fat, 3.6 g protein, 28 g carbohydrate, 1.3 g fiber, 23.5 mg cholesterol, 345.7 mg sodium % calories from fat: 18
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