Cornbread Muffin with Eggs and Sauce


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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preparation

preparation Time
0 mins
cook Time
0 mins
servings
8
calories
352 per serving

ingredients

  • 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

directions

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.

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.