Cornbread Muffins

Tiny, light, Tasty Muffins!!! BTW there are only 22 there because my dad and I ate one while they were warm... Mmmm


Tonight for dinner we're having BBQ chicken, potato salad and corn on the cob. A little bit more corn couldn't hurt, so I made some delicious cornbread muffins! I like the individual servings, and they are cuter than a loaf. This is my mom's friend's recipe, and it's the only cornbread I will eat. I love it! Perfect for a dinner like tonight. Although it makes 2 dozen, they don't rise very much. You can either cut down on the servings to make bigger ones, or have more than one! Either way they make a BBQ dinner have the perfect southern flair!

Susan's Cornbread muffins
2 dozen muffins

3/4 cup butter (1 1/2 sticks)
1 cup yellow cornmeal
6 tablespoons granulated sugar
4 eggs
1 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 14 ounce can of Creamed Corn
1 4 ounce can of chopped green jalapenos
1/3 cup shredded cheddar cheese
1/3 cup shredded monterey jack cheese

Pre-heat oven 350•F

Cream together the butter, cornmeal and sugar on medium high speed with an electric mixer. Add the eggs 1 at a time, beating well after each addition.

In a medium small bowl whisk the flour, baking powder and salt. Stir into the wet ingredients on low speed.

Add the creamed corn, green jalapenos, cheddar cheese and monterey jack cheese until well combined.

Pour or scoop into greased muffin tins. There should be enough batter for 24 muffins. Or 18 large muffins.

Bake for 20 minutes or until toothpick comes out clean.

Enjoy! My mom can't stop eating them!