Cornmeal muffins featuring fresh whole kernel corn, cooked in cornhusks, served in a wired bowl atop a wooden table.

Triple Corn Muffins

Name: Triple Corn Muffins
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 6 to 8 dried cornhusks (6 to 8-inches long); 1 cup yellow or blue cornmeal; 1 cup flour; 1 tablespoon baking powder; ¼ teaspoon salt; ¾ cup milk; ½ cup salsa verde; ¼ cup vegetable oil; 2 tablespoons honey; 1 egg or ¼ cup egg substitute; ½ cup fresh or frozen whole kernel corn

Cornmeal muffins featuring fresh whole kernel corn, cooked in cornhusks until golden brown. That’s what goes into this sweet and tasty Triple Corn Muffins.

Total Time

1 Hour

Serving Size

10 Servings

to 8 dried cornhusks (6 to 8-inches long)

cup yellow or blue cornmeal

cup flour

tablespoon baking powder

1/4

teaspoon salt

3/4

cup milk

1/2

cup salsa verde

1/4

cup vegetable oil

tablespoons honey

egg or 1/4 cup egg substitute

1/2

cup fresh or frozen whole kernel corn

Heat oven 375°F. Grease twelve (2 1/2-inch) muffin cups. Separate cornhusks. In large bowl, pour boiling water over cornhusk to cover.

Soak 10 minutes or until soft and pliable. Drain; pat dry. Tear cornhusks lengthwise into 2-inch strips. Set aside.

In 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 to 3 cornhusk strips in each muffin cup, crossing centers in bottom of cups so husk ends fan out around sides. As each cup in lined, fill with batter.

Bake 20 to 25 minutes or until tops are golden brown. Remove muffin from cornhusks before eating.

Makes 10 muffins.

Calories

150

Protein

Carbohydrates

25g

Fiber

Sugars

Fat

4.5g

Cholesterol