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Recipes

Ingredients

3/4 - 1 cup frozen or fresh corn
1 1/4 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. sugar
1 1/4 cups cornmeal
1 small onion, peeled and chopped
1/2 red pepper, deseeded and chopped
1/2 tsp. Mexican seasoning
2 eggs, beaten
1 cup milk
1/2 cup vegetable oil
1 cup grated sharp cheddar cheese

Directions

1 - Preheat oven to 400 degrees F (200 degrees C).
2 - Cook corn in boiling water for a few minutes; drain and allow to cool.
3 - Sift flour, baking powder, salt, sugar, and baking soda into a large bowl. Stir in cornmeal.
4 - Put onion, pepper, Mexican seasoning, eggs, and milk into blender; process until mixture becomes a rough puree.
5 - Add blended ingredients to the dry, along with the cheese, oil, and corn. Stir until all ingredients are mixed.
6 - Spoon mixture into small, greased muffin tins, filling to 3/4 full.
7 - Bake for about 20 minutes until risen and golden.


These are best served warm.

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