Preheat oven to 375 degrees. Grease muffin tins or line with paper.
Cream together butter and sugar until smooth. In a separate bowl, whisk together the eggs and buttermilk.
In another bowl mix together the dry ingredients. Add to the butter and sugar. In Slowly add in the whisked eggs and buttermilk. Stir in the corn, cheese and chilis and make sure they are evenly distributed.
Divide batter among the tins and bake about 25 minutes. If using mini muffin tins, bake 15 minutes.
Serve warm with butter.
If blue corn meal is not available, substitute white or yellow.
For more savory muffins, add 1/2 cup diced onions and 1 T minced garlic sauteed in olive or vegetable oil, and 1 T ground red chili pepper. Add with the corn and cheese.
This is fine with the green chili peppers omitted. Can be made with milk just fine. I personally think they're better in the mini muffin tins.
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|Serving Size: 1 Dozen (1787g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2136 (56%)|
|Amt Per Serving||% DV|
|Total Fat 237.3g||316 %|
|Saturated Fat 145.9g||730 %|
|Monounsaturated Fat 64.1g|
|Polyunsanturated Fat 12g|
|Cholesterol 651.5mg||200 %|
|Sodium 16231.2mg||560 %|
|Potassium 2446.5mg||64 %|
|Total Carbohydrate 336.2g||99 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 318.5g|
|Protein 120.8g||173 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3841
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