Green Chile Corn Muffins

Recipe courtesy Paula Deen

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Rated 3 stars out of 5
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  • Read 82 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
48 miniature muffins
Level:
Easy
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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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Newest Ratings and Reviews

Read all 82 reviews

  • on February 11, 2013

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    I was expecting much more from these muffins.
    Couldn't really pick up the cheese or chili flavors. Pretty boring. Served them at a party and noticed people left bits uneaten on their plates. Won't be making them again.

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  • on February 09, 2013

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    So delicious, I've made this recipe many times and it's always a hit!

    people found this review Helpful.
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  • on January 17, 2013

    Flag

    it was very plain and i also cut back on the oil to 1/4 cup. they were greasy. maybe a little sugar too. sorry.

    people found this review Helpful.
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