Cheesy chili corn muffins

Yield: 12 Muffins

Measure Ingredient
1 cup Cornmeal, flour
1 tablespoon Sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
1½ cup Old cheddar; shredded
1½ cup Corn kernels; any kind
⅓ cup Sweet red pepper; finely chopped
2 tablespoons Jalapeno pepper; minced
2 Eggs
1 cup Buttermilk
¼ cup Vegetable oil

1. In large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix thoroughly. Stir in cheese (reserving ¼ cup for topping), corn, and peppers.

2. In small bowl, beat together eggs, buttermilk and oil. Add to corn mixture and stir just until combined.

3. Spoon batter into greased muffins tins, filling to top. Sprinkle with reserved cheese and bake at 400F for 16-18 mins until tester comes clean.

For squares, spread batter into greased 8"x8" pan. Bake for 25 mins.

Per serving:

225 calories, 10g fat

Contributor: "Homemaker's" Sept 97 Preparation Time: 00:35 Posted to recipelu-digest Volume 01 Number 478 by Cathleen <catht@...> on Jan 08, 1998

Similar recipes