Kathie Oh's Recipe

Picnicn' Corn Muffins

Category: on the sidelines

1 1/4 cups flour
3/4 cornmeal
2 tablespoons sugar
2 tsp. baking powder
1/2 tsp. chili powder
1/2 tsp. cumin
1 cup milk
1/4 cup oil
1 egg
1 can (11 ounces) corn with red and green peppers, drained.
2 cups sharp Cheddar cheese

Combine flour, cornmeal, sugar, baking powder and seasoning. Stir in milk, oil and egg mixing until dry ingredients are just moistened. Stir in corn and cheese. Spoon into greased mini muffin tins or regular sized tins, filling almost full. Bake at 400 degrees for 9-11 minutes for mini, 15 for regular or until toothpick comes out clean from center of muffin. Cool 5 minutes; remove from pan.