Cheesy Chili Corn Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Great muffins or squares. Wonderful with chili or stew. Ingredients:
1 cup cornmeal |
1 cup flour |
1 tbsp. sugar |
1 tbsp. baking powder |
1/2 tsp. baking soda |
1 tsp. salt |
1 1/2 cups shredded old cheddar cheese |
1 1/2 cups corn |
1/3 cup finely chopped sweet red pepper |
2 tbsp. minced jalapeno pepper |
2 eggs |
1 cup buttermilk |
1/4 cup vegetable oil |
Directions:
1. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt; mix thoroughly. Stir in the cheese (reserving 1/4 cup for topping), corn, red pepper and jalapeno. In small bowl, beat eggs, buttermilk and oil together. Add to corn mixture; stir just until combined.
2. Muffins: Spoon batter into greased muffin tins, filling them to the top. Sprinkle with reserved cheese. Bake in 400 F oven for 16 to 18 minutes or until tester comes out clean. Makes 12 muffins.
3. Squares: Spread batter in greased 8 square baking pan. Bake for about 25 minutes or until tester comes out clean. Serve warm or cooled, cut into squares.
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