"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheddar Corn Mini Muffins Recipe

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This recipe for Cheddar Corn Mini Muffins, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, January 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. yellow cornmeal
1/4 c. all-purpose flour
1/4 tsp. each baking powder, baking soda, and salt
1/3 c. buttermilk
1 egg white
1 tbsp. vegetable oil
1/4 c. Cheddar cheese, shredded

Directions:
Directions:
Preheat oven to 375; coat a mini-muffin pan with nonstick spray.
Combine dry ingredients in a large bowl. In a smaller bowl, whisk together wet ingredients.
Add cheese and wet ingredients to the dry, and whisk until combined. Scoop batter into 8 mini-muffin cups, place on baking sheet, and bake until a toothpick comes out clean, 12-15 minutes. Cool briefly.

Personal Notes:
Personal Notes:
Serve with chili or soup.

 

 

 

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