| 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
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”