Creole Corn Muffins

(12 servings)

  • 1 cup yellow cornmeal
  • 1 cup sifted flour
  • 2 teaspoons baking powder
  • 1 dash of cayenne
  • 1 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/3 (generous) cup shortening
  • 2 Tablespoons green pepper - finely chopped
  • 2 Tablespoons onion - finely chopped
  • 2 Tablespoons pimento - chopped
  • 1/2 cup cheddar cheese - grated
Sift dry ingredients into a mixing bowl. Cut in the shortening until well blended. Add green pepper, onions, pimento and cheese. Add milk and eggs beaten together. Stir until just blended. (Don't worry about lumps.)

Fill well-greased or teflon muffin tins two-thirds full. Bake in a preheated 400 degree oven about 15 minutes.

Yields 12 muffins.

This excellent recipe from Dinah Shore makes an excellent bread companion to any Southwestern or Mexican style breakfast. The shortening in the original recipe can be replaced by a similar amount of butter if desired.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 2536. Submitted 3/31/2009.