A wonderful twist on the corn bread theme, perked up using our Cali-Mex blend. Excellent when paired with soup or chili. Makes ten muffins.
- ¾ cup all-purpose flour
- ¾ cup corn flour
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 1½ Tbsp Cali-Mex blend, ground
- Salt and pepper, to taste
- 1 egg
- ½ cup melted butter
- 1 cup buttermilk
- 1 cup corn kernels
- 1 cup grated cheese
Heat oven to 350 °F.
Mix all-purpose flour, corn flour, baking powder, sugar, spices salt and pepper.
In another bowl, mix egg, melted butter and buttermilk.
Add all liquid ingredients to dry ingredients. Mix well.
Add cheese and corn. Incorporate thoroughly into the dough.
Oil muffin molds and fill to three quarters with dough.
Cook in the oven for 20 to 25 minutes.