1 cup cornmeal
1 egg
1 teaspoon bakiang powder
1 (8 ounce) sour cream
½ cup cooking oil
1 small can of whole kernel corn, undrained
Directions:
Preheat oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine all ingredients and mix well.
Pour batter into muffin pan, filling about half full.
Bake for 15 -20 minutes, until golden brown.
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