Carlotta corn muffins with cheese and chilies

12 servings

Ingredients

Quantity Ingredient
1 cup Yellow cornmeal
1 cup All purpose flour
2 tablespoons Sugar
1½ teaspoon Salt
1 tablespoon Baking powder
2 eaches Eggs, separated
¼ cup Shortening, melted
2 cups Heavy cream
1 cup Grated monterey jack or jalapeno cheese
¾ cup Corn kernels, drained
½ cup Diced red bell pepper
¼ cup Diced fresh jalapeno or mild green chilies

Directions

Generously butter 12-14 small or 28 miniature muffin cups. Preheat the oven to 425F and place the buttered molds on top of the stove to warm. Combine the cornmeal, flour, sugar, salt, baking powder, egg yolks, melted shortening, and cream in a mixing bowl. Stir in the cheese, corn, bell pepper, and chilies. In a separate bowl beat the egg whites until stiff. Fold the whites into the batter. Spoon into buttered molds. Bake the muffins for 12-15 minutes. Watch closely and do not allow the muffins to get too brown. The edges should be golden. Cool for 5 minutes, then run a knfie around the dges to loosen the muffins. Turn onto wire racks. Makes 12-14 small or 28 miniature muffins. Submitted by: Harvey Bullock - writer, Mayberry.

Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-05-94

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