Corn Muffins with a slight kick. You may have to adjust the amount of Tabasco if you want it to be spicier than what the recipe calls for. This can also be made in that cast iron frying pan, which will give it a wonderful crust. Delish!
1 cup all-purpose flour
1 cup yellow cornmeal
2 tbs sugar ( or more)
2-1/2 tsp baking powder
1 tsp salt
1 cup milk, at room temperature
1/2 cup oil
2 eggs, at room temperature, slightly beaten
1/2 tsp Tabasco sauce
1 cup fresh or frozen corn kernels
Heat oven to 400 degrees. Lightly butter twelve 3 x 1-1/4 inch muffin cups
Stir together the flour, cornmeal, sugar, baking powder and salt. In another bowl combine the milk, oil, eggs and Tabasco. Make a well in the center of the dry ingredients, add the milk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups. Bake for 15 to 20 minutes until toothpick inserted in the center of muffin comes out clean. Cool for 5 minutes before removing muffins from cups. Serve warm
The recipe calls for fresh or frozen corn, Dare we use creamed corn?
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