Kathie Oh's Recipe

Corn Relish Muffins

Category: on the sidelines

1 1/2 cups all purpose flour
1/2 cup stone ground yellow cornmeal
1 TBSP baking powder
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 TBSP sugar
2 large eggs, lightly beaten
1 cup milk
1/2 cup butter, melted (1 stick)
1/2 cup well drained freezer corn relish

Preheat the oven to 400 degrees. Lightly grease a 12 cup muffin tin.
In a mixing bowl, sift together the flour, cornmeal, baking powder,salt, pepper,and sugar.
In a separated 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 mufin comes out clean, about 20 minutes. Serve hot or at room temp.