Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Make well in center.
In a separate bowl, beat egg until frothy.
Mix in melted butter, honey, creamed corn, sour cream, buttermilk.
Pour into well and mix only until moistened.
Batter will be lumpy.
Fill greased muffin cups 3/4 full.
Bake in 350 Degrees F oven for 20-25 minutes, then remove.
325 degrees F. For
30-35 min or until done.
* Note: Bread products are done when either an inserted toothpick comes out clean and dry or they begin to pull away from thesides.*
not too sweet, also great in place of buns, dinner rolls, etc. it goes very well with a spicy chile.
by Ernie carey
30 min | 10 min prep
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 64 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 17.7mg||5 %|
|Sodium 198.6mg||7 %|
|Potassium 123.7mg||3 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 34.6g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 226
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