Homemade cheddar corn muffins served with chicken chow mine, an unlikely combination but oh so good. Tuesday menu Franklin Elementary School cafeteria Rahway, NJ from 1958 till??? As a student I worked in the cafeteria... the pay? Free lunch. This recipe may not be 100% but it is about as close as one can get. Enjoy!
EQUIPMENT: Mixing bowl, measuring cups and spoons, Kitchen Machine food cutter, muffin baking pan
PREPARATION Long Version about 45 minutes – Makes 12 muffins.
- ½ cup, all-purpose flour, or rice flour
- 1 cup cornmeal
- 2 teaspoons baking powder.
- 3 to 4 tablespoons honey, or 2 tablespoons sugar
- 1 cup fresh corn about 2 ears, or 8oz can creamed corn
- 1 cup sharp cheddar cheese, shredded #2 cone.
- 2 tablespoons unsalted butter, softened.
- 1 egg
- 1/3 cup buttermilk or sour cream
- 1/2 cup milk or cream
SHOT VERSION PREPARATION: 30 minutes – makes 12 muffins.
- 1 box Jiffy Cornbread Mix
- 1 egg beaten
- 1/3 cup buttermilk or sour cream
- 1 cup sharp cheddar cheese shredded #2 cone.
- 1 8oz can creamed corn.
- 1 tablespoon sugar
Preheat oven to 400°F (204ºC)
DIRECTIONS:
Add all the ingredients to the mixing bowl and mix well to combine, do not overmix. Spoon batter into lightly greased muffin baking pan. Bake for 20 to 25 minutes.
Per serving: 131 calories; 5 g fat (3 g fat, 1 g mono); 15 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 318 mg sodium; 39 mg potassium.