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Alysia Tsuyuki: "I searched for this because I wanted to make corn…" Read More
9Ingredients
35Minutes
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Ingredients
US|METRIC
12 SERVINGS
- 1 cup Martha White® Plain Enriched Yellow Corn Meal
- 1 cup Pillsbury BEST All Purpose Flour
- 1 Tbsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 egg (lightly beaten)
- 1/2 cup milk
- 1/2 cup honey
- 1/3 cup Crisco Pure Corn Oil
- 1/4 cup sour cream
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Directions
- HEAT oven to 400°F. Line 12 muffin cups with paper baking cups.
- COMBINE corn meal, flour, baking powder and cinnamon in large bowl. Whisk egg, milk, honey, oil and sour cream in small bowl. Add to corn meal mixture, stirring just until moistened. Spoon evenly into prepared muffin cups.
- BAKE 18 to 20 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
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Reviews(1)
Alysia Tsuyuki 4 years ago
I searched for this because I wanted to make cornmeal pancakes. Not fair, I know, but in case you want to try it: I reduced the cornmeal and increased the flour by 1/4 c, and probably about doubled the milk (until it was a pourable consistency). Also used plain nonfat Greek yogurt instead of sour cream because that’s what I had. Cooked on a 325-degree griddle and flipped when the sides started looking set and there were a couple bubbles. It made 7 big 1/2 c pancakes, nice and moist and fluffy.