What you'll need
- Muffin tin
- Cutting board
- Knife
- Mixing bowl
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 1 1/2 cups stone ground cornmeal
- 1/2 cup of any gluten free flour you like. (Regular wheat flour if you don't want them gluten free)
- 2 teaspoons sea or kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 4 ounces butter, melted
- 1 cup corn kernels, roasted
- 1 cup shredded sharp cheddar cheese
- 1/2 cup scallions, dice the green part only
Directions
- Preheat the oven to 375 degrees. Fill the muffin tin with cupcake papers or spray with pam.
- Line a sheet pan with parchment paper and spread a cup of thawed frozen corn kernels on it. Roast them in the oven until nicely browned. This will take about 15 minutes.
- Remove from the oven and allow to cool while mixing the batter. Otherwise you could take an ear of corn and roast it on the grill and use those kernels.
- Sift the dry ingredients together into a mixing bowl and then add the eggs, buttermilk, and melted butter. With a mixing spoon stir only until the dry ingredients are moistened.
- Add the corn, cheese, and scallions and stir to blend.
- Use an ice cream scoop, measuring cup, or spoon to fill each muffin cup to the top. Bake until perfectly risen and golden brown. This will take about 12 - 15 minutes.
- Remove from the oven and allow them to cool for a few minutes. They will firm as they dry so if they are crumbly do not worry.
Since this weeks recipe was menu planning in action we made these 6 different recipes together and have NO left over ingredients!
- Gluten Free Corn Muffins
- Colorful Fruit Salad
- Butternut Squash Bibb Lettuce Salad with Avocado Dressing
- Vegetable Soup with Buffalo
- Mushroom Casserole
- Salmon with a Dry Rub
Click on any of the above to see the recipe on how to make it and as always feel free to leave questions or comments below!
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