Carlotta corn muffins with cheese and chilies
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| 1 | cup | All purpose flour |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| 2 | eaches | Eggs, separated |
| ¼ | cup | Shortening, melted |
| 2 | cups | Heavy cream |
| 1 | cup | Grated monterey jack or jalapeno cheese |
| ¾ | cup | Corn kernels, drained |
| ½ | cup | Diced red bell pepper |
| ¼ | cup | Diced fresh jalapeno or mild green chilies |
Directions
Generously butter 12-14 small or 28 miniature muffin cups. Preheat the oven to 425F and place the buttered molds on top of the stove to warm. Combine the cornmeal, flour, sugar, salt, baking powder, egg yolks, melted shortening, and cream in a mixing bowl. Stir in the cheese, corn, bell pepper, and chilies. In a separate bowl beat the egg whites until stiff. Fold the whites into the batter. Spoon into buttered molds. Bake the muffins for 12-15 minutes. Watch closely and do not allow the muffins to get too brown. The edges should be golden. Cool for 5 minutes, then run a knfie around the dges to loosen the muffins. Turn onto wire racks. Makes 12-14 small or 28 miniature muffins. Submitted by: Harvey Bullock - writer, Mayberry.
Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-05-94