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 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
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 fat, 1 g mono); 15 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 318 mg sodium; 39 mg potassium.
