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Tex-Mex Corn Muffins

1 1/2 cups of yellow cornmeal
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 ounces of pimiento, drained, diced
4 ounces of Cheddar Cheese, shredded
1/2 cup of onion, finely chopped
1/4 cup of green Chiles, chopped
1 clove Garlic, minced
2 large Eggs, lightly beaten
1 cup of milk
8 3/4 ounces of can of Yellow Cream-Style Corn

 

Heat ungreased muffin pans in a 400ºF. oven for 10 min. or until hot. Combine cornmeal, soda, and salt in lg. bowl. Stir in pimiento and next 4 ingredients. Make a well in center of mixture. Combine eggs, milk, and corn; add to dry ingredients, stirring just until moistened. Spoon into prepared muffin pans, filling 3/4 full. Bake at 400ºF. for 30 min. or until golden. Remove from pans immediately. Yield: 1 1/2 dozen.

Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999

 

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