1 1/2 c. yellow cornmeal
1 c. all purpose flour
1 tbsp. baking powder
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1 (17 oz.) can creamed corn
1/4 c. chopped jalapeno peppers, without seeds
1/4 c. safflower oil or bacon fat
1/4 c. milk
2 eggs, lightly beaten
4 oz. Monterey Jack cheese, grated

Preheat oven to 400 degrees. Grease 12 large muffin cups. Sift together cornmeal, flour, baking powder, chili powder, cumin and paprika. In another bowl, mix thoroughly the creamed corn, peppers, oil, milk and eggs. Combine with dry ingredients; do not over mix. Fold in cheese and fill pans 3/4 full. Bake until golden on top, about 20 minutes.