Shelly's Recipe

CHILI CORNBREAD MUFFINS

Category: Bread

4 slices bacon, cut into small pieces
1/2 cup diced onions and red bell pepper
1/2 cup corn
1 (4 oz) can diced green chilies, drained
4 tsp chili powder
1 cup buttermilk
2 large eggs
1 cup yellow cornmeal and flour
3 1/2 tsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Preheat oven to 400. Butter muffin pan. Fry bacon until crisp, crumble and set aside. Saute onions, bell pepper, corn and chili powder. Saute 3 minutes. Transfer to a medium bowl. Mix in buttermilk, then eggs. Cool completely.

Whisk dry ingredients in a large bowl to blend. Add sauteed vegetables and green chilies. Add buttermilk mixture; stir just until blended. Divide batter among the muffin pans. Bake approximately 20 minutes. Transfer muffins to rack to cool slightly.

Note: can be poured into a greased 10 inch cast iron skillet and bake 35 minutes or until golden brown.