Tex Mex Corn Muffins

Name: Tex Mex Corn Muffins
Ingredients: 1 1/2 c. corn meal; 1/2 tsp. soda; 1/2 tsp. salt; 1 (2 oz.) jar diced pimentos, drained (optional); 1 c. (4 oz.) shredded Cheddar cheese; 1/2 c. finely chopped onion; 1/4 c. chopped green chilies; 2 large eggs, lightly beaten; 1 c. milk; 1 (8 3/4 oz.) canned cream corn

10 ingredients

7 steps

Ingredients

1 1/2 c. corn meal
1/2 tsp. soda
1/2 tsp. salt
1 (2 oz.) jar diced pimentos, drained (optional)
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. finely chopped onion
1/4 c. chopped green chilies
2 large eggs, lightly beaten
1 c. milk
1 (8 3/4 oz.) canned cream corn

Directions

1

Heat ungreased muffin pans in 400° oven for 10 minutes. Combine cornmeal, soda and salt in a bowl.
2

Stir in next five ingredients.
3

Make a well in the center.
4

Combine milk, corn and eggs.
5

Add to dry ingredients, stirring until moist.
6

Spoon into muffin pan 3/4 full.
7

Bake at 400° for 30 minutes. Makes 1 1/2 to 2 dozen.