Recipe by Lvs2Cook
Great served with a Mexican meal or anytime you want a little zip in a snack!
Top Review by Annacia
I made these for lunch today. They accompanied a similarly seasoned chicken soup and were wonderful. I cut the recipe in half and it worked well at the smaller size. I omitted all sugar and used a very scant 1/4 cup of olive oil in place of the butter, the 2 eggs became 1/2 a cup of "Southwestern" Eggbeaters and the milk was skim. Even with all of this they baked up very well. The chili powder was a nice accent but I'll use a touch more next time, 1/4 tsp just wasn't enough to to work with the peppers. It gets 5 stars for ease of prep, forgivablity (is that a word?) of changes and darned good taste!
- 1 cup yellow cornmeal
- 1 cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon basil
- 1⁄4 cup green pepper, finely chopped
- 1⁄4 cup yellow pepper, finely chopped
- 1⁄4 cup red pepper, finely chopped
- 1⁄4 cup corn
- 1⁄4 cup butter
- 1 cup milk
- 2 eggs
Directions See How It's Made
- Stir together cornmeal, flour, sugar, baking powder, salt and seasonings in a large bowl and set aside.
- Saute peppers and corn in butter in a skillet for 3 to 4 minutes.
- Beat together milk and eggs and stir pepper/corn mixture into this milk mixture. Combine this mixture with the flour mixture. Stir until just combined.
- Pour into greased muffin cups. Bake at 400º for 15 to 20 minutes or until golden.