Title: Tex-Mex Corn Muffins
Categories: Bread Muffins
Yield: 18 Servings
| LISA CRAWLEY TSPN00B |
| 1 1/2 | c | Yellow Cornmeal |
| 1/2 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 2 | oz | Pimiento; drained; diced |
| 4 | oz | Cheddar Cheese; shredded |
| 1/2 | c | Onion; finely chopped |
| 1/4 | c | Green Chiles; chopped |
| 1 | cl | Garlic; minced |
| 2 | lg | Eggs; lightly beaten |
| 1 | c | Milk |
| 8 3/4 | oz | Cn Yellow Cream-Style Corn |
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 3/4 full. Bake at 400 for 30 min. or til golden. Remove from pans
immediately. Yield: 1 1/2 dozen.