Title: Southwest corn muffins
 Categories: 
      Yield: 4 Servings
 
    1/2 c  Unsalted butter, softened
    1/2 c  Confectioners sugar
      2 lg Eggs
    1/2 ts Salt
  3 1/2 c  Cake flour
      2 tb Baking powder
  2 1/2 c  Coarsely ground cornmeal
      2 c  Milk, approximately
    1/2    Green bell pepper, seeded
           And membranes removed,
           Finely chopped
    1/2    Red bell pepper, seeded and
           Membranes removed, finely
           Chopped
    1/2    Yellow bell pepper, seeded
           And membranes removed,
           Finely chopped
      1    Carrot, trimmed and finely
           Grated
      2    Ears corn, kernels only
    1/4 c  Grated sharp yellow cheese
    1/4 c  Grated Jalapeno Jack cheese
 
  Preheat oven to 400 degrees.
  
  In a mixing bowl, cream together butter and confectioners sugar.
  Slowly add eggs. Combine dry ingredients and add alternately with
  milk to make a stiff batter.
  
  Toss together vegetables and cheese and fold in by hand until well
  combined. Fill 2 ungreased muffin tins three-quarters full and bake in
  preheated oven for approximately 30 to 35 minutes or until firm and
  lightly browned. Serve warm. Yield: 2 dozen