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  • Franklin School Rahway, New Jersey
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Franklin School Cheddar Corn Muffins

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PREPARATION about 45 minutes – Makes 12 muffins
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EQUIPMENT: Mixing bowl, measuring cups and spoons, Kitchen Machine food cutter, muffin baking pan
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Product Description

Homemade cheddar corn muffins served with chicken chow mien, an unlikely combination but oh so good. Tuesday menu Franklin Elementary School cafeteria Rahway, NJ from 1958 till ??? As a student I worked in the cafeteria... the pay? Free lunch. This recipe may not be 100% but it's about as close as one can get. Enjoy!

EQUIPMENT: Mixing bowl, measuring cups and spoons, Kitchen Machine food cutter, muffin baking pan

PREPARATION Long Version about 45 minutes – Makes 12 muffins

  • ½ cup, all purpose flour or rice flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 3 to 4 tablespoons honey, or 2 tablespoons sugar
  • 1 cup fresh corn about 2 ears, or 8oz can creamed corn
  • 1 cup sharp cheddar cheese, shredded #2 cone
  • 2 tablespoons unsalted butter, softened
  • 1 egg
  • 1/3 cup buttermilk or sour cream
  • 1/2 cup milk or cream

PREPARATION Short Version about 30 minutes – makes 12 muffins

  • 1 box Jiffy Cornbread Mix
  • 1 egg
  • 1/3 cup buttermilk or sour cream
  • 1 cup sharp cheddar cheese, shredded #2 cone
  • 1 8oz can creamed corn
  • 1 tablespoon sugar

Preheat oven to 400°F (204ºC)

Combine all ingredients in a mixing bowl, and mix well. Spoon batter into lightly greased muffin baking pan. Bake for 20 to 25 minutes.

Per serving: 131 calories; 5 g fat (3 g sat, 1 g mono); 15 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 318 mg sodium; 39 mg potassium.

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