Green Chile Corn Muffins

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 48 miniature muffins
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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


  1. Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
  2. 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.
  3. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.
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