CHILI CHEESE CORNBREAD MUFFINS
2 Eggs 1 cup Cornmeal
1 cup Buttermilk ½ cup Flour
½ cup melted Butter 1 ½ tsps. Salt
1 cup Sharp Cheddar Cheese 1 Tbsp. Baking Powder
(shredded) 3 Tbsps. Brown Sugar
1/8 tsp. Chili Flakes (or to taste)
- Beat Eggs and blend in the Buttermilk, melted Butter and shredded Cheddar.
- Combine the dry ingredients in a separate bowl.
- Stir the dry ingredients into the Egg mixture; mix only until completely moistened.
- Pour into a greased 12 cup muffin pan and bake in oven that has been preheated to 375 degrees for 25 minutes or until a toothpick inserted in the middle comes out clean.
- Serve while still warm.
YIELD: 24 muffins
Note: For best results use Old Boney Mountain Grotto Dust – Super Hot dried red peppers (These are ‘Super Hot’ so use caution. Start with a small amount (a pinch or less) and then taste before adding more.)
Old Boney Mountain Products available at http://www.oldboneymountainhotsaucecorp.com/