Alison Swope'S Jalapeno Corn Muffins(Makes 48 Muffins) - cooking recipe

Ingredients

2 c. yellow cornmeal
1 c. flour
1 tsp. salt
2 Tbsp. baking powder
2 onions, peeled and finely minced
8 jalapeno peppers, stemmed, seeded and finely minced
2/3 c. (about 11 Tbsp.) butter, melted
2 c. cream-style corn
1 1/3 c. sour cream
4 eggs
2 c. Cheddar cheese, grated

Preparation

Preheat oven to 350\u00b0.
Mix the cornmeal, flour, salt and baking powder thoroughly in a bowl.
Combine the onion, pepper, butter, corn, sour cream, eggs and cheese.
Mix thoroughly.
Add to dry ingredients and mix well.
Grease and flour muffin tins; fill the muffin cups halfway with the batter.
Bake for 15 to 20 minutes, or until golden and a toothpick inserted into the muffins comes out clean.