| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Tex-Mex |
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cornmeal |
| 1/2 |
c |
Flour |
| 1/3 |
c |
Sugar |
| 1 |
t |
Baking Powder |
| 1/2 |
t |
Baking Soda |
| 1/2 |
t |
Salt |
| 2 |
|
Eggs |
| 1 |
T |
Butter, melted |
| 2 |
c |
Buttermilk |
| 1 |
c |
Cheddar cheese, grated |
| 1 |
|
Chopped Green Chiles |
|
|
drained |
| 1 |
|
Mexicorn, drained |
| 1 |
T |
Jalapeno, Optional finely |
|
|
chopped |
INSTRUCTIONS
Preheat oven to 375 F. Place all dry ingredients into a large bowl and
mix well. In another bowl, beat the eggs. Add melted butter and
buttermilk and mix well. Pour the remaining ingredients into the
buttermilk and mix well. Make a well in the middle of the dry
ingredients, and pour the buttermilk into it. Quickly stir in the
buttermilk and mix well without beating. Fill muffin cups. Place into
oven and bake until tops are just brown, about 20 to 30 minutes. Makes
14 to 16 muffins. Recipe by: Millard Leach & Joy of Muffins Posted to
recipelu-digest by MLeach8515@aol.com on Feb 5, 1998
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