Corn Muffins


Corn Muffins

10 servings- 1 point

  • 15 oz canned cream-style corn
  • 2 egg whites
  • 1 cup self-rising white cornmeal
  • ½ cup splenda-optional if you want the northern sweet style

Preheat oven to 400 and spray muffin tins with butter flavored Pam. Combine all ingredients until moistened. Pour batter into muffin tins and bake for 15 minutes or until golden brown.

FOR ONE CUP OF SELF-RISING CORNMEAL:

  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¾ cup + 3 Tbsp corn meal

2 comments:

Twin XL said...

Being from the South, I absolutely LOVE cornbread....the butter flavored Pam is a good pointer :)

Dorm Bedding said...

The addition of the Splenda is really key. The sweetness brings out the corn flavor.