- 1/3 cup shortening, plus some for pan
- 1 tbsp salted butter
- 1 cup corn kernels
- 1 cup all-purpose flour
- 1/3 cup sugar
- 2 tsp. baking powder
- 3/4 tsp salt
- 1 cup yellow corn meal
- 1 cup milk
- 1 large egg, beaten
Preheat oven to 400 degrees. Grease muffin cups.
In a medium-size skillet, melt butter over medium-high heat. Add corn and cook occasionally, until corn is softened and some kernels are golden brown (about 5 mins). Remove from heat and set aside.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Stir in corn meal. Using pastry blender or fork, cut in shortening until the mixture resembles coarse meal. Add milk, egg, and corn, stirring until just combined.
Fill muffin cups 2/3 full with batter. Bake 16-18 mins. Remove from pan and cool completely before frosting.
Cliffs Notes Version: Use a boxed corn muffin mix and add sauteed corn to it.
- 1 box mac and cheese
- 1/4 cup butter
- 1/4 cup milk
- 8 oz cream cheese
Prepare pasta as directed on box. In a small saucepan over low heat, combine cheese powder, butter and milk. Stir until well blended. Remove from heat. In a small bowl, combine a few tablespoons of cheese mixture with 1/2 cup of the cooked and drained pasta.
In a medium bowl, beat together the remaining cheese mixture and cream cheese using an electric mixer until smooth.
Spread a dollop of cheese over each cooled muffin. Top with a few pieces of coated macaroni. Serve promptly.