Green Chile Corn Muffins
1 (8 oz.) can cream stlye corn
3/4 c. milk
1/3 c. vegetable oil
2 eggs, beaten
1-1/2 c. yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. sugar
1-1/2 c. mixed shredded Monterey Jack cheese and Cheddar cheese
1 (4 oz.) can chopped green chiles, drained
Preheat oven to 400 degrees. Line 15 muffin cups with paper liners (or grease and flour each cup). Combine mixed cheeses and green chiles, and set aside. In a medium bowl, combine corn, milk, butter, and eggs. In a large bowl, whisk together dry ingredients. Add egg mixture to the dry ingredients and mix just until combined.
Spoon a portion of the batter into the bottom of each muffin cup and top with some of the cheese and green chile (reserve half the cheese and chile to sprinkle on the top of the muffin). Top with remaining batter and sprinkle with chiles and cheese.
Bake 25 - 30 minutes, or until muffins are golden. Serve warm.
(Another recipe requested at the Southwestern Dinner special event this past week. Enjoy!)
2 comments:
Great recipe! Thanks for sharing it.
We have been in muffin mode making blueberry muffins. These sound great also!
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