Source: Campbell's Recipes

Cheesy Santa Fe Corn Muffins
Cheddar cheese and chopped green chiles make these corn muffins irresistible. But if you really like it hot, use jalapeño peppers instead of the chiles.
Serves: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes


Crisco® no-stick Vegetable cooking spray
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup buttermilk
1/2 cup Crisco® corn oil
2 eggs, beaten
1 can (4 ounces) chopped green chiles, drained or 2 fresh jalapeño peppers, seeded and finely chopped
3/4 cup shredded Cheddar cheese

Heat the oven to 400ºF. Spray 12 (2 1/2-inch) muffin-pan cups with the cooking spray.
Stir the flour, cornmeal, sugar, baking powder and salt in a large bowl. Beat the buttermilk, oil, eggs and chiles in a medium bowl with a fork or whisk. Add the buttermilk mixture to the flour mixture and stir just until combined. Stir in the cheese. Spoon the batter into the muffin-pan cups.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on a wire rack.