1 3/4 c. less 1 tbsp. flour
1 1/2 oz. yellow cornmeal (about 1/4 c.)
1 tbsp. baking powder
1 tsp. sugar
1/8 tsp. chili powder
1/8 tsp. salt
1 c. skimmed milk
1/4 c. vegetable oil
1 lg. egg at room temperature
1/2 c. drained, corn kernels
2 oz. Cheddar cheese, grated
2 tbsp. green chilies, chopped

Preheat oven to 400 degrees. In large bowl, mix first 6 ingredients. In medium bowl, beat milk, oil, and eggs until blended. Stir in remaining ingredients. Fold wet ingredients into dry just until blended. Spoon into 12 non stick muffin cups. Bake for 25 minutes or until springy to the touch and golden brown. Turn out on rack to cool.