Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder,
baking soda, and salt. Using pastry blender, cut in the shortening until
the consistency is grainy. Beat the eggs into the yogurt, then add to the
cornmeal mixture. Add the cream-style corn and chili peppers, mixing just
until moistened.
Divide the batter evenly among 18 greased or paper-lined muffin cups. Bake
until lightly browned, about 12 to 15 minutes.
NOTES : A nice change from tacos or tortillas to accompany Mexican meals.
Makes 1-1/2 doz. *Carolyn's Note: I would just use a can of chopped green
chilies, drained, if fresh ones are not convenient.
Recipe by: From Yogurt, Yoghurt, Youghourt, an International Cookbook
Posted to Bakery-Shoppe Digest V1 #246 by C4 <c4@groupz.net> on Sep 17,
1997
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