Homemade Bread Recipes > Muffins >
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South of the Border Corn Muffins
6 - 8 dried cornhusks (6-8 inches long)
1 cup (240 ml) of yellow or blue cornmeal
1 cup (240 ml) of all purpose flour
1 tablespoon (15 ml) of baking powder
1/4 teaspoon (1 ml) of salt
3/4 cup (180 ml) of milk
1/2 cup (120 ml) Chi-Chi's Salsa Verde
1/4 cup ( 60 ml) of vegetable oil
2 tablespoons (30 ml) of honey
1 egg
1/2 cup (120 ml) of fresh or frozen whole kernel corn |
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Heat oven to 375ºF. (190ºC). Grease 12 - 2 1/2 inch muffin cups. Separate cornhusks. In large bowl, pour boiling water over cornhusks to cover. Soak about 10 minutes or until soft and pliable. Drain; pat dry. Tear cornhusks lengthwise into 2 inch strips. set aside.
In a large bowl, combine cornmeal, flour, baking powder and salt. In medium mixing bowl, beat milk, salsa verde, oil, honey and egg until well blended. Stir liquid ingredients into flour mixture; mix just enough to moisten dry ingredients, Stir in corn. Place 2 - 3 cornhusks strips in each muffin cup, crossing centers in bottom of cups so husk ends fan out around sides. As each cup if lined, fill with batter. Bake 20 - 25 minutes or until tops are golden brown.
Remove muffin from cornhusks before eating. Serves 12
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