Yesterday, I shared my "Mexican Lasagna Casserole" and "Taco Meat" recipes. Today recipe goes great with either one. It is a modified version of a corn bread recipe called "Corn In The U.S.A." from page 54 of "Crazy Plates" by Janet and Greta Podleski.
1 cup + 2 Tablespoons all purpose flour
1 cup yellow cornmeal
2 Tablespoons white sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can 398 ml (14 ounce) cream style corn
1/2 cup milk
2 Tablespoons + 1 teaspoon margarine, melted
1/2 cup mild salsa
Preheat oven to 375F. Lightly spray 18 muffin cups with Pam and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a medium bowl, combine egg, cream corn, milk, margarine and salsa.
Add wet ingredients to dry ingredients and combine just until all ingredients are moistened.
Divide batter evenly into 18 muffin cups and bake for 16 to 18 minutes or until an in inserted toothpick comes out clean.
DO NOT OVER BAKE!
Remove muffins from tins and cool on wire rack.
serve warm or cool completely and freeze.
Note; these muffins can also be baked in mini muffin pans and baked for about 14 to 16 minutes. This version makes about 30 or so.