Corn Muffins


  • 4 eggs, separated
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 cup CREAM OF RICE Hot Cereal, uncooked
  • 1 can 8 oz. whole kernel corn, drained
  • 2 tbls. butter, melted
  • 1 tablespoon baking powder
  • 2 tbls. sugar


PREHEAT oven to 350°F. Beat egg yolks, milk and salt in medium bowl with wire whisk until well blended. Add cereal; mix well. Let stand 10 min. Stir in corn, butter and baking powder; set aside.

BEAT egg whites in separate medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Add to cereal mixture; stir gently until well blended. Spoon evenly into 12 greased or paper-lined medium muffin cups.

BAKE 18 to 20 min. or until toothpick inserted in centers comes out clean.

Makes 1 doz. or 12 servings, 1 muffin each.

Serving Suggestion:

Serve warm muffins with a bowl of hot soup or stew.
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