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 simplysimons
Collingswood, NJ
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.
By acbell
Jackson, TN
on February 09, 2013
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So delicious, I've made this recipe many times and it's always a hit!
By a007pistol_2328035
jacksonville, FL
on January 17, 2013
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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.
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