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Cheesy Chili Corn Muffins

1 c Cornmeal, flour
1 tb Sugar
1 tb Baking powder
1/2 ts Baking soda
1 ts Salt
1 1/2 c Old cheddar; shredded
1 1/2 c Corn kernels; any kind
1/3 c Sweet red pepper; finely chopped
2 tb Jalapeno pepper; minced
2 Eggs
1 c Buttermilk
1/4 c Vegetable oil

In large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix thoroughly. Stir in cheese (reserving 1/4 cup for topping), corn, and peppers.

In small bowl, beat together eggs, buttermilk and oil. Add to corn mixture and stir just until combined.

Spoon batter into greased muffins tins, filling to top. Sprinkle with reserved cheese and bake at 400 degrees F for 16-18 minutes until tester comes clean. For squares, spread batter into greased 8"x8" pan. Bake for 25 mins.

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