Ingredients
3/4 cup chopped green pepper3/4 cup chopped sweet red pepper1/2 cup chopped onion1/2 cup butter, divided1-1/2 cups cornmeal1-1/4 cups all-purpose flour1/3 cup sugar3 tablespoons cornstarch2-1/2 teaspoons baking powder1/4 teaspoon salt2 large eggs1 cup 2% milk1 cup shredded Mexican cheese blendCILANTRO BUTTER:1/2 cup butter, softened1 tablespoon minced fresh cilantro1/4 teaspoon grated lime zest
Preparation
In a large skillet, saute peppers and onion in 2 tablespoons butter for 3-4 minutes or until tender. In a large bowl, combine the cornmeal, flour, sugar, cornstarch, baking powder and salt. Melt the remaining butter. Whisk in the eggs and milk until combined. Stir into dry ingredients just until moistened. Fold in pepper mixture and cheese.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Meanwhile, in a small bowl, combine spread ingredients. Cool muffins for 5 minutes before removing from pan to a wire rack. Serve warm with butter.
