Breads

Soulful Cornbread Muffins

(5)

rate it now!

photo by:

kraft

great with chili but use red peppers only with spanish onion

posted by

MAMERE7

on 1/5/2007

time

prep:

15 min

total:

35 min

servings

total:

1 doz. or 12 servings, one muffin each

add your photo

add to shopping list

add to recipe box

send/share

what you need

cups cornmeal

1/2

cup flour

1-1/2

tsp. CALUMET Baking Powder

1/2

tsp. ground red pepper (cayenne)

eggs

cup MIRACLE WHIP Dressing

1/2

cup milk

can (8-3/4 oz.) whole kernel corn, well drained

1/4

cup chopped onions

1/4

cup chopped red or green bell peppers

Make It

PREHEAT oven to 400°F. Mix cornmeal, flour, baking powder and ground red pepper in large bowl; set aside. Beat eggs, dressing and milk with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in remaining ingredients.

SPOON batter into 12 greased or paper-lined medium muffin cups.

BAKE 20 min. or until lightly browned around edges.

Kraft Kitchens Tips

Storage Know-How

Keep leftover muffins fresh for another meal by freezing them. Place the cooled muffins in a resealable freezer-weight plastic bag. Freeze up to 6 months. Thaw at room temperature, then reheat just before serving.

Make Ahead

Plan ahead and bake a double batch of muffins. Cool completely, then wrap any extras tightly and freeze for future meals!