Spicy Mini Corn Muffins with Cheese
Posted October 4, 2006 – 9:03 pm in: Appetizers, Baking, Bread, Side Dish, Tex-Mex
Makes 2 – 3 dozen
Ingredients
- 1 jalapeno pepper
- 1 small onion, quartered
- 1/2 medium red bell pepper
- 1/2 cup shredded cheese, jack or old Cheddar
- 3/4 cup Yellow Cornmeal
- 1 cup Flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup frozen corn
- 1 cup Milk
- 1 egg, beaten
- 2 Tablespoons melted shortening, or bacon fat
Directions
- Pre-heat oven to 400 degrees F. Grease mini muffin pans.
- Place jalapeno, onion and bell pepper in food processor and process for 10 seconds. Add shredded cheese and pulse a few times.
- Mix the dry ingredients in a large bowl. Stir in the frozen corn and the pepper, cheese and onion mixture.
- Add the wet ingredients and blend well.
- Drop by heaping tablespoon full into muffin cups and bake for about 20 min.
If you like things really spicy, you could increase the jalapenos by one or two more. This is a good accompaniment to chili or other Tex-Mex style dishes. It multiples well if you want to feed a large crowd.
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