Author Notes
No Buttermilk in the Fridge? No problem!
Add 1 T. lemon juice or vinegar to 1 C. milk
Let rest on counter for 5 minutes and voila...buttermilk!
It's seriously that easy!
Want less fat? Use pre-grated non fat mozzarella and cheddar available at most markets! —KCintheKitchen
Ingredients
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2 cups
Self Rising Flour
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1 teaspoon
Salt
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1 teaspoon
Garlic Powder
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2 tablespoons
Chopped fresh Sage
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1 1/2 cups
Grated Mozzarella
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1/2 cup
Grated Cheddar
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2
Ears Fresh Corn Kernels
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1/4 cup
Butter
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1 cup
Buttermilk
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2
eggs
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6
Slices cooked & crumble Bacon
Directions
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In a large mixing bowl combine Flour, salt, garlic powder, sage, mozzarella, cheddar and corn, bacon and mix well with wooden spoon.
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In a small mixing bowl melt butter in microwave then add buttermilk and eggs and beat with a whisk until well mixed.
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Pour the liquid into the dry ingredients and stir 15-18 times JUST until ingredients are moistened. Do not over mix.
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Use an ice cream scoop to measure out and fill the muffin tins (which you should coat with non stick spray) ¾ full.
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Bake in a pre heated 400 degree oven for 25 minutes.
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