Chef Jamie Thompson of Gourmet Fusions shares a recipe for cornbread muffins stuffed with scrambled eggs and topped with Gourmet Fusions red pepper sauce!
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352 per serving
- 1 cup cornmeal, yellow or white
- 1 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 2 large eggs
- 1 cup cream-style corn
- 1/4 cup vegetable oil
- 1 cup sour cream
Preheat oven to 400 degrees Fahrenheit. In a large bowl mix together the cornmeal, baking powder, baking soda and salt. Add eggs and mix well. Stir in cream corn, oil and sour cream. Spray outside of muffinmeal cup with cooking spray. Place muffinmeal base in bottom of regular size muffin pan. Slide muffin paper cup over serrated rod on muffinmeal base. Scoop the cornbread mixture into each muffin cup filling 2/3 full. Slide muffinmeal cup onto serrated rod to desired height and turn cup clockwise to lock in place.
Bake 20-25 minutes or until browned. When muffins are completely cooled, remove muffinmeal and fill with scrambled egg mixture and top with Gourmet Fusions Red Pepper Sauce.