Tex-mex corn muffins
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Yellow Cornmeal |
| ½ | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| 2 | ounces | Pimiento; drained; diced |
| 4 | ounces | Cheddar Cheese; shredded |
| ½ | cup | Onion; finely chopped |
| ¼ | cup | Green Chiles; chopped |
| 1 | clove | Garlic; minced |
| 2 | larges | Eggs; lightly beaten |
| 1 | cup | Milk |
| 8¾ | ounce | Cn Yellow Cream-Style Corn |
Directions
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 ¾ full. Bake at 400 for 30 min. or til golden. Remove from pans immediately. Yield: 1½ dozen.
Posted to MM-Recipes Digest V4 #9 by rpearson@... on Mar 13, 1999
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