 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins, recalls Marion Lowery of Medford, Oregon. They're wonderful alone or with butter and a bit of ham for a midday sandwich. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
5 eggs |
1 cup buttermilk |
1 can (4 ounces) chopped green chilies, drained |
1-1/4 cups cornmeal |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup whole kernel corn |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded monterey jack cheese |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
2. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.
|
|