Chicken Cutlets with Tomato Gravy
If you can find sweet potato greens at the farmers’ market, try those in place of kale or spinach. Leftover gravy goes great on biscuits.
Easy
30 MIN
Split any leftover muffins and toast in a frying pan. Serve with your favorite jam for a breakfast treat.
Ingredients
SERVINGS: 12
- 1 cup self-rising flour
- 2 cups cornmeal
- 1 cup sugar
- 1/2 cup butter, softened
- 1 (14-ounce) can creamed corn
- 1/2 cup milk
- 1 egg
Instructions
Preheat oven to 350°. Grease a 12-cup muffin pan or line with paper muffin liners.
Stir together flour and cornmeal in a large bowl. Combine sugar, butter, creamed corn and milk in a blender and purée until smooth. Pour puree over dry ingredients, then add egg. Whisk together until just combined. Spoon batter into muffin cups. Bake 15 to 20 minutes or until a toothpick inserted into muffins comes out clean. Cool slightly before serving.
Make it a Meal
