Stock up on the essentials for this dish.

Makes 1 1/2 to 2 dozen

1/2 cup softened butter

1/2 cup sugar

3 eggs

1/2 cup milk

1 cup corn kernels, fresh or frozen

1 1/2 cups cheddar cheese, grated

3/4 cup chopped roasted green chiles

1 cup all-purpose flour

1 cup blue cornmeal

2 teaspoons baking powder

1 teaspoon salt

Piñon Nut Butter (recipe on page 6)

Preheat oven to 375 degrees.  Grease muffin tin or use paper muffin cups.

Cream the butter and sugar together until smooth.  In a separate bowl, whisk the eggs and milk together.  Slowly add the egg/milk mixture to the creamed butter and continue to mix until well combined.  Add the corn, cheese, and chiles and combine well.

In a separate bowl, combine the flour, cornmeal, baking powder, and salt.  Slowly add the dry ingredients to the wet ingredients and blend well.  Pour into the muffin tins (about 3/4 full) and bake until a toothpick inserted in the middle comes out clean, about 20-25 minutes.