Southwest Cornmeal Muffins

12 ingredients
9 steps

Ingredients

  • 1-1/4 cups flour
  • 2/3 cup cornmeal
  • 3 Tbsp. sugar
  • 2 Tbsp. CALUMET Baking Powder
  • 3/4 tsp. salt
  • 1/2 tsp. ground cumin
  • 1 egg
  • 1 cup milk
  • 1/3 cup butter, melted
  • 1 Tbsp. finely chopped fresh parsley or cilantro
  • 3/4 cup KRAFT Shredded Sharp Cheddar Cheese
  • 1 can (8-3/4 oz.) whole kernel corn, drained

Directions

  1. 1
    Preheat oven to 425F.
  2. 2
    Mix flour, cornmeal, sugar, baking powder, salt and cumin in large bowl; set aside.
  3. 3
    Beat egg , milk, butter and parsley in small bowl with wire whisk until well blended.
  4. 4
    Add to flour mixture; stir just until moistened.
  5. 5
    (Batter will be lumpy.)
  6. 6
    Stir in cheese and corn.
  7. 7
    Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 3/4 full.
  8. 8
    Bake 20 min.
  9. 9
    or until lightly browned.

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