Hot Southern Corn Muffins

• 1 1/2 c. yellow cornmeal
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 (2 oz.) jar diced pimiento, drained
• 1 c. (4 oz.) shredded Cheddar cheese
• 1/2 c. finely chopped onions
• 1/4 c. chopped green chiles
• 1 clove garlic, minced
• 2 large eggs, beaten
• 1 c. milk
• 1 (8 1/2 oz.) can yellow creamed corn

1. Heat
2. ungreased
3. muffin
4. pans
5. in
6. a
7. 400u0b0
8. oven for 10 minutes.
9. Combine
10. cornmeal, soda and salt in large bowl; stir in pimiento,
11. cheese, onions, chiles and garlic.
12. Make a well in center of mixture.tombine eggs, milk and corn; add to dry mixture,
13. stirringtust until moistened.
14. Spoon into prepared muffin
15. pans, filling three-fourths full.
16. Bake at 400u0b0 for 30 minutes,
17. until golden.
18. Remove from pans immediately.
19. Yields 1 1/2 dozen.

yellow cornmeal, baking soda, salt, pimiento, cheddar cheese, onions, green chiles, clove garlic, eggs, milk, yellow creamed corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394348 (may not work)