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Ingredientes
- 1Â 1/2 c. Unbleached all-purpose flour
- 2/3 c. Yellow cornmeal
- 1Â 1/2 Tbsp. Sugar
- 1 Tbsp. Baking pwdr
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1/4 c. (1/2 stick) unsalted butter
- 1/4 c. Chopped scallions, both white and pale-green parts
- 2 x Large eggs, beaten
- 1 c. Buttermilk
- 1 Tbsp. Chopped fresh sage (1 teaspoon dry)
- 1 c. Fresh, sweet raw corn kernels
- 1 x Seeded and chopped serrano chile (optional)
Direcciones
- Preheat oven to 375. Lightly grease a muffin pan (I used cupcake papers).
- Sift the flour, cornmeal, sugar, baking pwdr, baking soda and salt together in a bowl (I just stirred it together). In a small saute/fry pan, heat the butter and saute/fry the scallions slowly till softened but not browned and add in to the flour mix. Add in the Large eggs, buttermilk, sage, corn and optional chile and stir just to combine.
- Divide the batter among 12 muffin c. and bake on the middle rack for 25-30 min or possibly till the muffins are puffed and golden brown. Serve hot.
- Frzn corn may be substituted. Also try other herbs, such as savory, oregano or possibly rosemary in place of the sage. I like the subtle sage flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 158 | |
| Calories from Fat 46 | 29% |
| Total Fat 5.23g | 7% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 596mg | 25% |
| Potassium 104mg | 3% |
| Total Carbs 23.58g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.16g | 2% |
| Protein 4.31g | 7% |
