Recipe - Millards Tex-Mex Corn Muffins

2 cup Cornmeal
One half cup Flour
1/3 cup Sugar
1 teaspoon Baking Powder
One half teaspoon Baking Soda
One half teaspoon Salt
2 Eggs
1 tablespoon Butter; melted
2 cup Buttermilk
1 cup Cheddar cheese; grated
1 cn Chopped Green Chiles;
drained
1 cn Mexicorn; drained
1 tablespoon Jalapeno (Optional); finely
chopped

Preheat oven to 375 F. Place all dry ingredients into a large bowl and mix
well. In another bowl, beat the eggs. Add melted butter and buttermilk and
mix well. Pour the remaining ingredients into the buttermilk and mix well.
Make a well in the middle of the dry ingredients, and pour the buttermilk
into it. Quickly stir in the buttermilk and mix well without beating. Fill
muffin cups. Place into oven and bake until tops are just brown, about 20
to 30 minutes. Makes 14 to
16 muffins.

Recipe by: Millard Leach & Joy of Muffins

Posted to recipeludigest by MLeach8515@aol.com on Feb 5, 1998