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Rawhide Western Town Roasted
Pepper Corn Muffins


  • 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


  1. Place softened butter in mixing bowl. Add sugar and corn meal. Mix to incorporate the three items together making sure butter is soft.
  2. Add flour, baking powder and eggs; mix very well to incorporate all items
  3. Add peppers, corn and cheese; mix just enough to incorporate the last three items
  4. Spray a mini muffin pan (Teflon preferred) with nonstick spray.
  5. Scoop 1 ounce into mini muffin pan.
  6. Bake in a 350 degrees F oven for 15 to 20 minutes.

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

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