Cornmeal and Smoked Salmon Muffins

Recipe contribution from Chef Farrell Antecol.

Ingredients

• 1 cup cornmeal
• 1/2 cup self-rising flour
• 3 tbsp sugar
• 1+2 eggs
• 1/2 cup of 35% cream
• 6 oz. Smoked Salmon, chopped fine
• 4 oz. cut cooked corn kernels (canned, frozen or fresh

Method

1. Combine cornmeal, sifted flour and sugar in a bowl.
2. Stir in a combined mixture of one egg and buttermilk; whisk well.
3. Whisk extra eggs and cream in another bowl until combined, stir in salmon and corn.
4. Spoon 1½  level teaspoons of cornmeal mixture into a greased muffin pan, top with 1½  level teaspoon of the salmon mixture.
5. Repeat with the remaining mixture.
6. Bake in a 375ºF oven for about 12 minutes or until muffins are lightly browned.
7. Enjoy!

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