Chile cheese cornbread muffins

Yield: 12 Servings

Measure Ingredient
1 cup Cornmeal
\N \N (blue or yellow)
1 cup Flour
¼ cup Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1 \N Egg, beaten
1 cup Milk
1½ tablespoon Butter
1 \N Onion, diced
¼ cup Poppy seeds
1 \N Can diced chiles,
\N \N Or fresh
¼ pounds Cheddar cheese,
\N \N Shredded

Melt butter in pan, add onions and saute until nicely brown. Take off head, add poppy seeds. In bowl combine dry ingredients and cheese and chiles. Combine egg and milk and add to dry stuff. Beat until mixed. Add onions and poppy seeds. Put into 12 muffin papers and bake at 400 degrees for 15-20 minutes or until brown. Additional cheese can placed on top of muffins if desired. WALT

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