How to make it

  • Preheat oven to 375°F (190°C)
  • In a medium bowl, combine cornmeal, flour, cheese, salt,pepper and baking soda.
  • In a large bowl, whisk together eggs, creamed corn, yogurt and oil. Gradually fold in flour mixture until just combined. Stir in pumpkin seeds and parsley.
  • Divide batter evenly among prepared muffin cups of 12-cup muffin tin (lightly greased or lined with paper cups)
  • Bake in preheated oven for 25 to 30 minutes or until tops are firm to the touch and a tester inserted in the center of a muffin comes out clean.
  • 6. Let cool in tin for 10 minutes, then remove to a wire rack to cool completely.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes