|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Yellow cornmeal||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Onion||2 Tablespoon, finely chopped|
|Canned green chiles||5 Ounce (1 Small Can)|
|Creamed corn||1 Can (10 oz)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Vegetable oil||4 Tablespoon|
|Eggs||2 , slightly beaten|
In a large mixing bowl, combine dry ingredients.
Make a well in the center and add all remaining ingredients.
Spoon into greased muffin tins.
Bake at 400Â°F for 20 to 22 minutes.
Tip: Before putting into muffin tins, let mixture rest for 30 minutes.
Mixture will puff up and have a sponge like consistency.
If you use mini muffin tins, mixture will produce 48 muffins.
Freeze well for school lunches.
Four slices of precooked crumbled bacon may be substituted for the green chiles.