PRESBYTERIAN CORN MUFFINS

 

I gave a talk at St. Paul’s Presbyterian Church in Orlando, and they served muffins at lunch.  They were wonderful, but needed a little something extra.  So, of course, I changed it slightly by adding cheese and hot sauce.  You can make corn bread in a pan too.

 

½ cup vegetable oil

8 ounce sour cream

2 boxes Jiffy Cornbread mix

3 eggs

1 can (14 ounce) creamed corn

½ teaspoon hot sauce or to taste

½ cup grated cheddar cheese

Pinch of salt

 

1. Preheat oven to 375 degrees.
2. Mix all moist ingredients together and stir well.  Add Jiffy mixes and stir well.  Pour carefully in muffin pans sprayed well with Pam or any good vegetable spray. Bake for about 12-13 minutes.  Will make 2 dozen muffins
3. You can also use a 13 x 9-inch baking dish sprayed with Pam.  Bake for 30 minutes.

 

EQUIPMENT NEEDED:

 

Measuring cups           Large bowl            Vegetable spray

Muffin cups                 Can opener