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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite. Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1 cup yellow cornmeal |
1/4 cup sugar |
5 teaspoons baking powder |
1-1/2 teaspoons salt |
1 teaspoon chili powder |
2 eggs |
1-1/2 cups milk |
2/3 cup canola oil |
1/2 cup finely chopped onion |
1 can (4 ounces) chopped green chilies, drained |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm. Yield: about 1-1/2 dozen.
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