Serves: 5
Total Calories: 680

1/2 cup butter or margarine, softened
1/2 cup sugar
5 eggs
1 cup buttermilk
1 (4-ounce) can chopped green chiles, drained
1 1/4 cups cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup whole-kernel corn, drained
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

In large mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chiles; mix well. Combine dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased, cast-iron-shaped muffin pan or regular muffin cups with about 1/3 cup batter. Bake at 375° for 20–25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack. Serve warm with butter.


Fun Fact:The Corn Palace in Mitchell, South Dakota, was built around 1892 to encourage settlement and prove the richness of eastern South Dakota soil. The Moorish Revival palace is decorated inside and out with thousands of bushels of native corn, grain, and grasses. The exterior corn murals are replaced and redesigned each year with a new theme by local artists and is celebrated with a citywide festival, the Corn Palace Festival. Besides being a tourist attraction, the Corn Palace also serves the local community as a venue for concerts, sports events, exhibits, and other community events.

Nutritional Facts:

Serves: 5
Total Calories: 680
Calories from Fat: 324

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