Jalapeno Corn Muffins

Perfect side dish to chili or posole!

• Ready In: 28 mins
• Serves: 5-6
• Yields: 10-12 muffins

Ingredients

• 2  tablespoons shortening
• 1⁄4 cup butter, softened
• 1⁄4 cup sugar
• 2  large eggs
• 1⁄4 cup buttermilk
• 2  tablespoons  minced  jalapeno peppers
• 1⁄2 cup corn (I use frozen corn that has been thawed)
• 1⁄2 cup  grated monterey jack cheese
• 1⁄2 cup  grated cheddar cheese
• 1⁄2 cup flour
• 1⁄2 cup cornmeal
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 375 degrees.
2. Generously grease muffin pan.
3. In a bowl, cream shortening, butter and sugar until smooth.
4. In another bowl, whisk eggs and buttermilk together.
5. Slowly add the egg mixture to the creamed mixture and mix until well combined.
6. Add the peppers, corn and cheese; mix well.
7. In another bowl, combine dry ingredients. Slowly add to creamed mixture and blend together well.
8. Pour into prepared muffin pan, filling about 3/4 full. Bake for 18 minutes.
9. Serve warm with butter.