Tex-Mex Corn Muffins - cooking recipe

Ingredients

1 1/2 c. yellow corn meal
1/2 tsp. baking soda
1/2 tsp. salt
1 (2 oz.) jar diced pimiento, drained
1 c. shredded Cheddar cheese
1/2 c. finely chopped onion
1/4 c. chopped green chilies
1 garlic clove, minced
2 large eggs, lightly beaten
1 c. milk
1 (8 3/4 oz.) can yellow cream-style corn

Preparation

Heat ungreased muffin pans in 400\u00b0 oven for 10 minutes. Combine corn meal, soda and salt.
Stir in pimiento, cheese, onion, green chilies and garlic.
Make a well in center of mixture.
Combine eggs, milk and corn.
Add to dry ingredients, stirring just until moistened.
Spoon into muffin pans, filling 3/4 full.
Bake at 400\u00b0 for 30 minutes or until golden.
Remove from pans immediately.
Yields 1 1/2 dozen.