1 c Yellow cornmeal
1 c Flour
1/4 c Sugar
1 tb Baking powder
1/2 ts Salt
1 cn (15 1/4 ounce) Del Monte
-FreshCut Whole Kernal Gold
-& White Corn; drained*
1 cn (14 3/4 ounce) Del Monte
-Fresh Cut Cream Style White
-Corn**
1/2 c Butter or margarine; melted
1/4 c Milk
2 Eggs; beaten
1. Combine first five dry ingredients in a large bowl; mix well.
2. Combine corn, butter, milk and eggs. Pour into flour mixture, stir just
enough to blend.
3. Pour into 12 large, greased muffin cups. Bake in a preheated 400 F
oven, 15 – 20 minutes or until golden brown, or bake in 8-inch square pan
for 25 –
30 minutes.
* May substitute any other Del Monte FreshCut Whole Kernal Corn
** May substitute any other Del Monte FreshCut Cream Style Corn
Yields
12 Servings