Green Chile Corn Muffins

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
48 miniature muffins
Level:
Easy

CATEGORIES
Ingredients
  • Vegetable oil cooking spray
  • 1 1/4 cups stone-ground cornmeal
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup shredded sharp Cheddar
  • 1 (8-ounce) can cream-style corn
  • 1 cup sour cream
  • 1 (4-ounce) can chopped green chiles
  • 1/2 cup canola oil
  • 2 large eggs, lightly beaten
Directions

Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.

In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.

Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

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