Ingredients
1/2 cup butter, softened1/2 cup sugar5 large eggs1 cup buttermilk1 can (4 ounces) chopped green chilies, drained1-1/4 cups cornmeal1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup whole kernel corn1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese
Preparation
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
