| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Tex-Mex |
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cornmeal |
| 1/2 |
c |
Flour |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Baking Powder |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
tb |
Butter; melted |
| 2 |
c |
Buttermilk |
| 1 |
c |
Cheddar cheese; grated |
| 1 |
cn |
Chopped Green Chiles; drained |
| 1 |
cn |
Mexicorn; drained |
| 1 |
tb |
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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