CACTUS CORN MUFFINS

Cactus Corn Muffins image

Provided by @MakeItYours

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1/2 cup sugar
5 eggs
1 cup buttermilk
1 can (4 ounces) chopped green chilies, drained
1 1/4 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole kernel corn
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded monterey jack cheese

Steps:

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well.
Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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