Recipe
Side Dish
Ball Park Corn Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Have the taste of corn dogs with everything on them. Great with split pea or lentil soup.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. cornmeal | ||
| 1 c. flour (may be all or part whole wheat) | ||
| 1 tbsp. baking powder | ||
| 3 egg whites | ||
| 1 c. soy milk | ||
| 2 tbsp. oil | ||
| 1 tbsp. prepared mustard | ||
| 1 tbsp. dried tomato bits, optional | ||
| 1 c. creamed corn | ||
| ¼ c. finely diced onion | ||
| ¼ c. finely diced green pepper | ||
| 2 soy hot dogs, finely chopped |
Directions
- Preheat oven to 425 degrees.
- In large mixing bowl, stir together the cornmeal, whole wheat flour and baking powder.
- In smaller bowl, mix egg whites, soy milk, oil, mustard and tomato bits together. Stir in creamed corn.
- Pour the liquid ingredients into the dry ones. Stir just to combine. Stir in onion, green pepper and soy dogs.
- Pour the batter into 12 nonstick or lightly greased muffin cups. Bake at 425 degrees for about 20 minutes, until golden and the center tests done.
- Serve the muffins hot from the oven. Store leftovers in the refrigerator. They are best reheated.
Nutrition facts
Servings
143 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 195mg
- Total Carbohydrates: 23g
- Protein: 6g
Recipe Source:
Iowa Soybean Promotion Board.