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Breads

Soulful Cornbread Muffins

Soulful Cornbread Muffins recipe
photo by:kraft
These corn bread muffins are the real deal—made with cornmeal and whole kernel corn and flecked with colorful bell peppers.
time
prep:
15 min
total:
35 min
servings
total:
1 doz. or 12 servings, one muffin each
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What You Need

2
cups  cornmeal
1/2
cup  flour
1-1/2
tsp.  CALUMET Baking Powder
1/2
tsp.  ground red pepper (cayenne)
2
 eggs
1
cup  MIRACLE WHIP Dressing
1/2
cup  milk
1
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!
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