Sweet yet savory, cheesy muffins can be made in cute cactus or regular muffin cups. They make perfect sides to breakfast or dinner.
- 1/2 cup butter or margarine, softened
- 1/2 cup sugar
- 5 eggs
- 1 cup buttermilk
- 1 can (4 ounces) chopped green chilies, drained
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole kernel corn
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well.
Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
Bake at 375 degrees F for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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