Shelly's Recipe

Corn and Scallion Muffins

Category: Bread

1/2 cup sliced green onions, white and light green parts only
4 tablespoons butter
2 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons Greek-style seasoning*
1/2 teaspoon onion powder
1 cup frozen corn kernels
2 large eggs
2 cups buttermilk
1/2 cup sour cream
1/4 teaspoon hot sauce


1.Preheat oven to 350. Line 2 (12-cup) muffin tins with paper liners.

2.In a small microwave-safe dish, place green onions and top with butter. Cover and microwave on HIGH for 1 minute. Uncover and let cool slightly.

3.In a large bowl, stir together flour and next 8 ingredients. Stir in corn. Make a well in center of mixture.

4.In a medium bowl, whisk together eggs, buttermilk, sour cream, and hot sauce, and stir in onion mixture.

5.Pour liquid ingredients into center well of dry ingredients, and gently stir together until just moistened. Spoon batter evenly into prepared muffin cups.

6.Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Muffins will not brown significantly.