Corn muffins are the perfect accompaniment to soups, stews and chili, and they are quick and easily made from scratch. The liquid for these muffins is canned cream-style corn, giving them lots of corn flavor and a wonderful texture. For almost “fat free” muffins, use liquid egg substitute for the eggs.

• 1 1/2 cups yellow cornmeal
• 2 tablespoons all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 4 teaspoons baking powder
• 15 ounces creamed corn
• 1/2 cup fat free sour cream
• 2 large eggs, beaten, or 1/2 cup liquid egg substitute

Preheat oven to 375 degrees F. Combine dry ingredients in a medium bowl. Stir in the creamed corn, sour cream and eggs or egg substitute. Stir until smooth and then spoon the batter into a 12-cup muffin tin that has been sprayed with nonstick cooking spray. Bake for 20 minutes.

Makes 12 muffins.