| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Tex-Mex | Breads, Muffins | 18 | Servings |
INGREDIENTS
| 1 1/2 | c | Yellow Cornmeal |
| 1/2 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 2 | oz | Pimiento; drained; diced |
| 4 | oz | Cheddar Cheese; shredded |
| 1/2 | c | Onion; finely chopped |
| 1/4 | c | Green Chiles; chopped |
| 1 | cl | Garlic; minced |
| 2 | lg | Eggs; lightly beaten |
| 1 | c | Milk |
| 8 3/4 | oz | Cn Yellow Cream-Style Corn |
INSTRUCTIONS
LISA CRAWLEY TSPN00B Heat ungreased muffin pans in a 400 oven 10 min. or til hot. Combine cornmeal, soda, and salt in lg. bowl. Stir in pimiento and next 4 ingred. Make a well in center of mixture. Combne eggs, milk, and corn; add to dry ingred., stiring just til moistened. Spoon into prepared muffin pans, filling 3/4 full. Bake at 400 for 30 min. or til golden. Remove from pans immediately. Yield: 1 1/2 dozen. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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