Tex-Mex Corn Muffins

• 1 1/2 c. yellow corn meal
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 (2 oz.) jar diced pimiento, drained
• 1 c. shredded Cheddar cheese
• 1/2 c. finely chopped onion
• 1/4 c. chopped green chilies
• 1 garlic clove, minced
• 2 large eggs, lightly beaten
• 1 c. milk
• 1 (8 3/4 oz.) can yellow cream-style corn

1. Heat ungreased muffin pans in 400u0b0 oven for 10 minutes. Combine corn meal, soda and salt.
2. Stir in pimiento, cheese, onion, green chilies and garlic.
3. Make a well in center of mixture.
4. Combine eggs, milk and corn.
5. Add to dry ingredients, stirring just until moistened.
6. Spoon into muffin pans, filling 3/4 full.
7. Bake at 400u0b0 for 30 minutes or until golden.
8. Remove from pans immediately.
9. Yields 1 1/2 dozen.

yellow corn meal, baking soda, salt, pimiento, cheddar cheese, onion, green chilies, garlic, eggs, milk, yellow cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282659 (may not work)