Ingredients

1 cup butter, melted

1 cup white sugar

4 eggs

1 (15 ounce) can cream-style corn

1/2 (4 ounce) can chopped green chile peppers, drained

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1/4 teaspoon salt

Preparation

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease muffin tins.
  2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
  3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared muffin tins.
  4. Bake in preheated oven for 45 min. , until a toothpick inserted into center of the pan comes out clean.