Tex Mex Corn Muffins - cooking recipe

Ingredients

1 1/2 c. corn meal
1/2 tsp. soda
1/2 tsp. salt
1 (2 oz.) jar diced pimentos, drained (optional)
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. finely chopped onion
1/4 c. chopped green chilies
2 large eggs, lightly beaten
1 c. milk
1 (8 3/4 oz.) canned cream corn

Preparation

Heat ungreased muffin pans in 400\u00b0 oven for 10 minutes. Combine cornmeal, soda and salt in a bowl.
Stir in next five ingredients.
Make a well in the center.
Combine milk, corn and eggs.
Add to dry ingredients, stirring until moist.
Spoon into muffin pan 3/4 full.
Bake at 400\u00b0 for 30 minutes. Makes 1 1/2 to 2 dozen.