I love Southwestern food and these muffins are a real treat.
1 ½ cups yellow cornmeal
2 tbsp sugar
2 tbsp baking powder
1 ½ tbsp flour
½ tsp salt
1 cup fresh corn, scraped from the cob. You can substitute 1 cup creamed corn
1 ¼ cups buttermilk
¾ cup minced onion
½ cup melted butter
1 cup grated Cheddar cheese. For a variation you can use Monterey Jack cheese
4 oz diced mild chiles or ¼ cup minced canned Jalapeño chilis
Preheat oven to 425 degrees
Grease 12 large muffin cups
Stir together cornmeal, sugar, baking powder, flour and salt. Add corn, buttermilk, onion and butter. Mix thoroughly until mixture is moist and creamy.
Combine cheese and chilis and mix into batter. Pour into cups and bake for 20 – 25 minutes.
