Green Chili Corn Muffins

• 1 1/4  cup  stone-ground cornmeal
• 1/2  teaspoon  salt
• 2  teaspoon  baking powder
• 1  cup  shredded sharp cheddar cheese
• 8  ounce  can cream-style corn
• 1  cup  sour cream
• 4  ounce  can chopped green chilies
• 1/2  cup  canola oil
• 2 eggs, lightly beaten

Preheat the oven to 400 degrees. 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 chilies. 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.

Yields: 48 miniature muffins
Prep time: 10 minutes
Cook time: 18-20 minutes
Ease of preparation: easy

PD and Friends, Pg. 27

Recipe Courtesy Paula Deen