For the Media
Savory Corn Muffins Ready in a Flash
NASHVILLE, Tenn., May, 2006 - Think you don't have time to make homemade bread? It's really easy when you start with a cornbread mix and few other convenient ingredients. "Serving homemade bread makes an ordinary meal memorable, but it doesn't have to be time consuming," says Linda Carman, the Martha White® baking expert.
Using a package of cornbread mix, pre-cooked crumbled bacon, pre-shredded cheese and a little sour cream, you'll have Savory Bacon Cheddar Corn Muffins on the table before you know it. The kids will love them baked in mini muffin cups or use regular size pans for heartier appetites.
For more wonderful cornbread recipes, visit us at www.marthawhite.com
Savory Bacon Cheddar Corn Muffins
1 (6 oz.) pkg. Martha White® Buttermilk or Cotton Country™ Cornbread Mix
1 teaspoon dry mustard
1/2 cup milk
1/2 cup sour cream
1 egg, beaten
1 cup shredded sharp cheddar cheese
1/2 cup cooked, crumbled bacon
Heat oven to 400° F. (375° for dark pans). Spray 24 miniature muffin cups (1 3/4-inches) or 8 standard muffin cups with Crisco® non-stick cooking spray.
In large bowl, combine cornbread mix, mustard, milk, sour cream and egg; stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
Bake at 400° F. for 12 to 15 minutes or until light golden brown.
24 mini muffins or 8 regular muffins