End the meal with these tiny golden morsels.
End the meal with these tiny golden morsels.Â
1/2 cup butter, softened
1 cup sugar
2 pieces egg
1/2 teaspoon salt
1 1/2 teaspoon all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 cup milk
1/2 cup canned cream-style corn
1 cup canned sweet corn, drained
Preheat oven to 400Â°F. Generously grease mini muffin pans and set aside. Â
In a large bowl, cream together butter and sugar with a wooden spoon. Beat in eggs.
Mix together salt, flour, cornmeal, and baking powder. Fold by the cupful into the wet ingredients alternately with the milk until combined. Fold in both corns.
Fill prepared muffin pans three-quarters full with batter. Bake for 15-20 minutes or until muffins begin to split and brown. Transfer to wire rack to cool. Serve.
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