Ingredients
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1 1/2 cups water
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1/2 cup butter or 1/2 cup margarine
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1 cup Gold Medal all-purpose flour
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1/2 cup cornmeal
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1 teaspoon salt
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1 teaspoon cumin (I add)
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1 teaspoon cayenne (I add)
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6 eggs, beaten
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3/4 cup shredded monterey jack cheese (3 oz)
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3/4 cup shredded sharp cheddar cheese (3 oz)
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2 (4 1/2 ounce) cans chopped green chilies, drained
Instructions
- Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
- Stir in flour, cornmeal and salt (cumin and cayenne if using) until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles.
- Spoon dough evenly into muffin cups, filling each 3/4 full.
- Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.