Hot Southern Corn Muffins - cooking recipe

Ingredients

1 1/2 c. yellow cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
1 (2 oz.) jar diced pimiento, drained
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. finely chopped onions
1/4 c. chopped green chiles
1 clove garlic, minced
2 large eggs, beaten
1 c. milk
1 (8 1/2 oz.) can yellow creamed corn

Preparation

Heat
ungreased
muffin
pans
in
a
400\u00b0
oven for 10 minutes.
Combine
cornmeal, soda and salt in large bowl; stir in pimiento,
cheese, onions, chiles and garlic.
Make a well in center of mixture.\tCombine eggs, milk and corn; add to dry mixture,
stirring\tjust until moistened.
Spoon into prepared muffin
pans, filling three-fourths full.
Bake at 400\u00b0 for 30 minutes,
until golden.
Remove from pans immediately.
Yields 1 1/2 dozen.