Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Corn Relish Muffins
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- #95599
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup all-purpose flour
1/2 cup stone ground yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sugar
2 large eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
1/2 cup well drained freezer corn relish
directions
Preheat the oven to 400 degrees F. Lightly grease a 12-cup muffin tin.
In a mixing bowl, sift together the flour, cornmeal, baking powder, salt, pepper and sugar.
In a separate bowl, combine the eggs, milk and butter. Pour the wet mixture over the dry ingredients and stir with a fork until the dry ingredients are just moistened. Stir in the relish.
Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake until the muffins are golden brown and a toothpick or cake tester inserted in a muffin comes out clean, about 20 minutes.
Serve hot or at room temperature.
added by
kathiecooks
nutrition data
Nutritional data has not been calculated yet.
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