6-8 dry cornhusks (6-8" long)
2 c. all-purpose flour
3/4 c. yellow cornmeal
1 tbsp. baking powder
1/2 tsp. salt
1 1/3 c. shredded Jack cheese with chilies
1 lg. egg
1/4 c. butter, melted
2 tbsp. honey
1 c. milk

Separate cornhusks. In a large bowl, pour boiling water over husks to cover; let soak until soft and pliable, about 10 minutes. Drain husks and pat dry. Tear lengthwise into 1 1/2 to 2 inch wide strips.

In a bowl, mix flour, cornmeal, baking powder, salt and 3/4 cup of cheese. Make a well in center. In another bowl, beat egg, butter, honey and milk until blended. Pour into well of flour mixture. Stir just enough to moisten dry ingredients.

In each of 12 greased 2 1/2 inch muffin cups, place 2-3 strips of husk, crossing centers in bottom of each cup, so husk ends fan out around sides. As each cup is lined, fill with batter. Sprinkle tops with equal amounts of remaining cheese. Bake in 375 degree oven until tops are golden, about 25 minutes. Lift out of pan; cool on rack. Serve warm or cool. Store at room temperature up to 12 hours, or wrap airtight and freeze up to 2 weeks (thaw unwrapped). Reheat in a 350 degree oven until warm, about 7-10 minutes. Makes 12.