Carlotta corn muffins with cheese and chilies

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Recipe by: bryant

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Yellow cornmeal 2 c Heavy cream
1 c All purpose flour 1 c Grated monterey jack or
2 T Sugar -jalapeno cheese
1 1/2 t Salt 3/4 c Corn kernels, drained
1 T Baking powder 1/2 c Diced red bell pepper
2 ea Eggs, separated 1/4 c Diced fresh jalapeno or
1/4 c Shortening, melted -mild green chilies

Generously butter 12-14 small or 28 miniature muffin cups. Preheat
the oven to 425F and place the buttered molds on top of the stove to
warm. Combine the cornmeal, flour, sugar, salt, baking powder, egg
yolks, melted shortening, and cream in a mixing bowl. Stir in the
cheese, corn, bell pepper, and chilies. In a separate bowl beat the
egg whites until stiff. Fold the whites into the batter. Spoon into
buttered molds. Bake the muffins for 12-15 minutes. Watch closely
and do not allow the muffins to get too brown. The edges should be
golden. Cool for 5 minutes, then run a knfie around the dges to
loosen the muffins. Turn onto wire racks. Makes 12-14 small or 28
miniature muffins. Submitted by: Harvey Bullock - writer, Mayberry.
Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens,
Nov/94.

Submitted By SHARON STEVENS On 11-05-94