Jalapeno Corn Muffins

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

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.
8. Slowly add to creamed mixture and blend together well.
9. Pour into prepared muffin pan, filling about 3/4 full.
10. Bake for 18 minutes.
11. Serve warm with butter.

shortening, butter, sugar, eggs, buttermilk, jalapeno peppers, corn, grated monterey, cheddar cheese, flour, cornmeal, baking powder, salt

Taken from www.food.com/recipe/jalapeno-corn-muffins-338558 (may not work)