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2 tbl unsalted butter
1 1/2 c vadallia onion-med chopped small
1 crushed garlic clove
1 small red bell pepper seeded and chopped small
1/4 jalapeno-seeded and finely chopped-*(note please use a plastic bag to cut
as not to get the juices on your hands)
1 c fresh or frozen corn
1 1/4 tea salt
1/4 oil
1 c all purpose flour
1 c cornmeal
2 tea baking powder
1/2 tea sugar
3/4 c Monterrey Jack Cheese grated
2 large eggs
1 c buttermilk

Preheat oven to 400 Makes 18 muffins

Melt butter in a large nonstick skillet over med heat. Add onion, garlic. red pepper, jalapeno, and corn. Cook stirring for 10 mins until the vegetables are soft Add 1/2 tea of salt and remove from heat to cool.

In a mixing bowl, stir together flour, cornmeal. baking powder, sugar, and the remaining teaspoon of salt add the cheese, cooled vegetables, eggs, buttermilk, and 2 tablespoon of oil. Whisk together until mixed try not to over-mix.

Pour into muffin tray and bake for 20 mins or until top is golden and center bounces back when touched.Mexican Corn Bread  Muffins