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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By mrjohndm
new york
on March 24, 2012
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superb recipe, excellent flavors
By lindacornell8_1...
maitland, 48
on October 30, 2011
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These corn muffins are easy to make, delicious, and go great with the Mexican casserole and wild rice salad. I've served them many times and everybody loves them. The size is great too. You can just pop them in your mouth. Ole!
By CBKS
Bulldog Country, MS
on October 19, 2011
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I couldn't find stone ground corn meal, so I used regular in it's place. Maybe that is where the "grit" is coming from b/c I didn't taste that at all. I do agree that they could use a little more heat and a little less oil. Otherwise, I thought they were very tasty...even ate some for breakfast.
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