Cactus Corn Muffins

Name: Cactus Corn Muffins
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 5 large 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 shredded cheddar cheese; 1 cup shredded Monterey Jack cheese

12 ingredients

2 steps

Ingredients

1/2 cup butter, softened
1/2 cup sugar
5 large 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 shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Directions

1

In a 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.
2

Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.