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Categories:Viewed: 92 - Published at: 7 years ago
Ingredients
- 1 cup cornmeal
- 1 cup shredded sharp cheddar cheese
- 1 cup all-purpose flour
- 12 teaspoon baking soda
- 12 teaspoon salt
- 3 eggs
- 1 (10 ounce) can creamed corn
- 1 cup buttermilk
- 14 cup vegetable oil
- 2 tablespoons chopped fresh parsley
Method
- Preheat oven to 400; grease a 12-cup muffin tin.
- In a mixing bowl, combine the cornmeal, cheese, flour, baking soda, and salt.
- In another bowl, whisk the eggs, corn, buttermilk, and oil together; add to dry ingredients; stir just until blended.
- Fold in parsley; spoon batter into prepared muffin tin, filling 3/4 full.
- Bake for 25-30 minutes or until tops are firm to touch.
