• Prep Time:
  • Cooking Time:
  • Serves: 18 Servings

Tex-Mex Corn Muffins

  • Recipe Submitted by on

Category: Breads, Quick Breads

 Ingredients List

  • ---------------------------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.

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