Chili Corn Muffins

• 2 12 cups yellow cornmeal
• 1 cup flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 (16 ounce) can whole kernel corn, drained
• 1 onion, minced
• 6 jalapeno chiles, seeded and chopped (use more or less depending on degree of hotness desired)
• 2 cups milk
• 12 cup honey
• 12 cup vegetable oil
• 3 eggs

1. Preheat oven to 400-degrees F.
2. Butter 24-28 muffin cups.
3. Combine cornmeal, four, baking powder and salt in a bowl.
4. In a seperate large bowl combine remaining ingredients (corn-eggs).
5. Add dry ingredients to wet, blending well.
6. Pour batter into prepared muffin tins.
7. Bake for 30- 40 minutes or until tops split and center are firm.

yellow cornmeal, flour, baking powder, salt, whole kernel corn, onion, jalapeno chiles, milk, honey, vegetable oil, eggs

Taken from www.food.com/recipe/chili-corn-muffins-84793 (may not work)