If you are looking for a light corn muffin, this recipe will make you happy.
I was making the Crab Gumbo and wanted something to serve with it. I thought a little bread would be nice.
I do think the only thing that makes these muffins “creole” is the addition of the onion and bell pepper. I don’t really think that makes them creole, but . . .
The muffins themselves have a nice consistency. They are not too sweet, and not top dry.
The onion and bell pepper do give the muffins a little texture, which is nice.
But they taste so much butter when spread with a touch of butter!
This is a nice, simple, corn muffin recipe. It takes no time to make, and they taste good.
CREOLE CORN MUFFINS
1 1/2 Cups Sifted Flour
3 Teaspoons Baking Powder
1 Teaspoon Salt
3 Tablespoons Sugar
3/4 Cup Cornmeal
1 Egg, Beaten
1 Cup Milk
1/2 Cup Shortening, Melted
1 Tablespoon Bell Pepper, Chopped
1 Teaspoon Onion, Chopped Fine
1/2 Cup Grated Cheese
Sift flour with baking powder, salt and sugar. Add cornmeal and mix. Combine egg, milk, and shortening. Turn liquids into dry ingredients and stir vigorously until all the flour is dampened. Add bell pepper, onion and cheese. Bake in greased muffin tins in a 400 degree oven for 25 minutes.
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