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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.

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