Franklin School Cheddar Corn Muffins
Franklin School Cheddar Corn Muffins
Franklin School Cheddar Corn Muffins
Franklin School Cheddar Corn Muffins
Franklin School Cheddar Corn Muffins

Franklin School Cheddar Corn Muffins

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Homemade cheddar corn muffins served with chicken chow mien, 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's 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

PREPARATION Short Version about 30 minutes – makes 12 muffins

  • 1 box Jiffy Cornbread Mix
  • 1 egg
  • 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)

Combine all ingredients in a mixing bowl, and mix well. Spoon batter into lightly greased muffin baking pan. Bake for 20 to 25 minutes.

Per serving: 131 calories; 5 g fat (3 g sat, 1 g mono); 15 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 318 mg sodium; 39 mg potassium.