Rawhide Western Town Roasted Pepper Corn Muffins recipe

Source: Executive Chef Jon Anderson, Rawhide Western Town, Wild Horse Pass, Chandler, Arizona

5 tablespoons whole unsalted butter, softened at room temperature
3/4 cup sugar
3/4 cup corn meal
3/4 cup eggs
1 teaspoon baking powder
1 1/4 cups cream-style corn
1 cup diced green chiles, canned or fresh (fresh will add more heat)
1 cup all-purpose flour
1/3 cup shredded mild cheddar cheese
Nonstick spray

Place softened butter in mixing bowl. Add sugar and corn meal. Mix to incorproate the three items together making sure butter is soft.

Add flour, baking powder and eggs; mix very well to incorporate all items

Add peppers, corn and cheese; mix just enough to incorporate the last three items

Spray a mini muffin pan (Teflon preferred) with nonstick spray.

Scoop 1 ounce into mini muffin pan.

Bake in a 350 degree F oven for 15 to 20 minutes.