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Ingredients:
1 1/4 cups flour
3/4 cornmeal
2 tablespoons sugar
2 tsp. baking powder
1/2 tsp. chili powder
1 cup milk
1/4 cup oil
1 egg
1 can (11 ounces) corn with red and green peppers, drained.
2 cups sharp Cheddar cheese
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Combine flour, cornmeal, sugar, baking powder and seasoning. Stir in milk, oil and egg mixing until dry ingredients are just moistened. Stir in corn and cheese. Spoon into greased mini muffin tins or regular sized tins, filling almost full. Bake at 400 degrees for 9-11 minutes for mini, 15 for regular or until toothpick comes out clean from center of muffin. Cool 5 minutes; remove from pan. Can be made ahead and frozen.
Note: For serving place in a large wicker basket lined with a colorful napkin.
Makes 36 mini muffins Recipe submitted by: Brenda Hyde
Seeds of Knowledge Brenda Hyde is a freelance writer and editor of Seeds of Knowledge.
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