Corn Muffins In Corn Shucks
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A mexican take on corn muffins in corn shucks, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 6 to 8 corn husks
- 3/4 c. cornmeal or corn tortilla flour
- 1 Tbsp. baking powder
- 1 1/3 c. shredded Jack cheese with chilies
- 1 large egg
- 1/4 c. (1/8 lb.) melted margarine or butter
- 2 tsp. honey
- 2 c. flour
- 1/2 tsp. salt
- 1 c. milk
Method
Mix flour, cornmeal, baking powder, salt and 3/4 cup cheese. Make a well in the center.
Mix beaten egg, margarine, honey and milk.
Pour into well in center of mix.
Stir just to moisten. Grease twelve 2 1/2-inch muffin tins.
Place 2 or 3 strips of corn husks in each tin.
Fill with batter and sprinkle with remaining cheese.
Bake at 375°
for 20 minutes.
These will keep at room temperature for 12 hours.
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