Cactus Corn Muffins Recipe
- 1/2 cup butter, softened
- 1/2 cup sugar
- 5 eggs
- 1 cup buttermilk
- 1 (4 ounce) can chopped green chiles, drained
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole kernel corn
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
step 1: In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
step 2: Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.