ULTIMATE CHEESY CHILI CORN MUFFINS

• 1 cup each cornmeal and all-purpose flour
• 1 tbs. granulated sugar
• 1 tbs. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 1/2 cups shredded old cheddar cheese
• 1 1/2 cups corn kernels (fresh frozen or canned)
• 1/3 cup finely chopped sweet red pepper
• 2 tbs. minced jalapeno pepper
• 2 eggs.
• 1 cup buttermilk
• 1/4 cup 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, red pepper and jalapeno. In small bowl, beat together, eggs, buttermilk and oil. Add to corn mixture. Stir just until combined. Muffins; Spoon batter in greased muffin tins, filling them to the top. Sprinkle with reserved cheese. Bake in 400o oven for 16 to 18 minutes or until tester comes out clean. Makes about 12. Squares; Spread batter in greased 8 inch square baking pan. Bake for about 25 minutes or until tester comes out clean. Serve warm or cooled, cut into squares.