Back to Monday Muffins

These muffins are a nice side dish to stew or soup in place of rolls.  They are also good with jam, but they are not a sweet dessert muffin.  If you are from the south and make real corn bread these are probably a travesty, but in my world "y'all" is not a word and these are pretty good.

Corn Muffins

1 c flour

1 c cornmeal

2 tbsp sugar

1  1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 can (14 oz) cream corn

1/2 c buttermilk

1 egg

2 tbsp melted margarine or oil

1 can diced green chilies (optional - I never use these because I am a spice wimp, but since it is written on my recipe card, I'll include it here.)

Mix dry ingredients in a large bowl.  Mix dry ingredients in a small bowl, then pour into dry all at once.  Stir to moisten, then scoop into muffin tins.

Bake 20 min at 375.