Cheddar Corn Muffins

• 1 cup cornmeal
• 1 cup all-purpose flour
•  1 1/2 teaspoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk
• 2 eggs
• 1/4 cup margarine melted
• 1 cup frozen corn, thawed
• 4 ounces sharp shredded cheddar cheese (about 1 cup)
• 1 red or green pepper, finely chopped, about 3/4 cup
• (optional) 2 tablespoons chopped fresh cilantro

 Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray. In
a bowl combine cornmeal, flour, baking powder, sugar, salt and soda; set
aside. Combine buttermilk, eggs and butter. Stir buttermilk mixture into
cornmeal mixture with corn, cheese, pepper and cilantro until just
combined; do not over mix. Divide batter evenly among muffin cups. Bake
22-26 minutes or until lightly browned. Cool in pan on rack 5 minutes
before removing.
Yield: 12 muffins