Week 116:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY
Sometimes you want easy, other times you want delicious. How about a combination? We made these in a class a few weeks ago and they were so good (and so easy) that I thought I should share them. They work well for an appetizer, if you make them in a mini-muffin tin, or offer them as a side dish with just about anything you might be serving from the grill. Also, they are rich enough that you don’t even need to think about serving butter with them! Leftovers are pretty tasty for breakfast as well-just wrap them loosely in a paper towel and heat for thirty seconds in the microwave.
Jazzed Up Corn Muffins
Ingredients
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- 2 large eggs, lightly beaten
- 1/2 cup mayonnaise
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 400F and lightly spray a 6 well muffin pan with nonstick cooking spray. In a medium bowl, combine the ingredients and mix to combine. The batter will be lumpy and thick.
- Fill the muffin pan about 2/3 full and bake for 15 to 20 minutes or until golden brown. Remove to a rack to cool slightly; serve warm.
Notes
To make a pan of cornbread rather than muffins, pour the batter into an 8x8-inch baking dish sprayed with nonstick cooking spray and bake for 20 to 25 minutes.