1 Picture
Ingredients
- 1 1/2 cups water
- 1/2 cup butter or margarine
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 6 eggs, beaten
- 3/4 cup shredded Monterey Jack cheese (3 oz)
- 3/4 cup shredded sharp Cheddar cheese (3 oz)
- 2 cans (4.5 oz each) Old El Paso® chopped green chiles, drained
Details
Servings 24
Adapted from bettycrocker.com
Preparation
Step 1
1. 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.
2. Stir in flour, cornmeal and salt 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.
3. Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
If two 12-cup muffin pans are unavailable, spoon dough into pan; refrigerate remaining dough while baking first pan. Spoon refrigerated dough into pan; bake 28 to 35 minutes.
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