Corn Muffins

Corn Muffins

These dainty muffins are the perfect side dish for a main course or light meal. They are moist on the inside with bites of whole kernels and crunchy on the outside.  Back home we usually make these in a cast iron corn shaped skillet but unfortunately I forgot to bring one however a muffin pan works just as well.

1/2 cup butter, softened

2 eggs

1/2 teaspoon salt

2 teaspoons brown sugar

1-1/2 cups all-purpose flour

3/4 cups yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup corn (thawed if using frozen)

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