Corn Puffins

Ingredients 
Nonstick cooking spray
2  tablespoons cornmeal
3   eggs, beaten
1  cup milk
1  tablespoon butter, melted
1  cup all-purpose flour
1/2  teaspoon salt
1/4  teaspoon pepper
1/2  cup frozen whole kernel corn, thawed
2   green onions, thinly sliced (1/4 cup)
 

Directions
1. Preheat oven to 425 degree F. Thoroughly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Sprinkle bottom and sides of each cup with cornmeal. Set aside. 

2. Beat eggs, milk, and butter in a medium bowl with a whisk. Add flour, salt, and pepper; beat until smooth. Stir in corn and onions. 

3. Fill prepared muffin cups two-thirds to three-fourths full with batter. Bake about 30 minutes or until deep golden brown. Serve immediately. Makes 12. 

Note: For bite-size puffins, coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray. Fill cups about two-thirds full; bake 20 minutes or until golden.  


Source:  Better Homes & Gardens