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    Green Chile Corn Muffins


    Source of Recipe


    Paula Dean

    List of 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

    Recipe



    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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