Servings: 48 miniature muffins
Prep Time: 10 min
Cook Time: 20 min
1/2 cup canola oil
4 ounce can chopped green chilies
1 cup sour cream
8 ounce can cream-style corn
1 cup shredded sharp cheddar cheese
2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup stone-ground cornmeal
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.
PD and Friends, Pg. 27
Recipe Courtesy Paula Deen
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