These moist corn muffins go especially well with our Andouille Blackeyed Pea Chili, Cowboy Chili, Chipotle Vegetable Chili or, for that matter, just about any of our other chili recipes.
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- Yields:
- 12
- Cook Time:
- 25 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 200
Ingredients
- Vegetable-oil cooking spray
- 1 1/2 c. yellow cornmeal
- 1 tsp. salt
- 1/4 tsp. baking soda
- 2 large eggs
- 3/4 c. sour cream
- 1/4 c. vegetable oil
- 1 can Creamed Corn
- 3/4 c. grated pepper jack cheese
Directions
- Step 1Preheat oven to 400 degrees F. Generously coat a 12-cup muffin tin with cooking spray. Set aside.
- Step 2Make the batter: In a large bowl, combine cornmeal, salt, and baking soda and set aside. In a small bowl, combine eggs, sour cream, oil, creamed corn, and 1/2 cup of the cheese. Using a fork, stir the egg mixture into the flour mixture.
- Step 3Bake the muffins: Evenly divide batter among the cups of the muffin tin. Top muffins with remaining cheese. Place muffin tin on middle rack of the oven and bake until golden brown -- about 25 minutes. Remove muffins from the tin and cool on a wire rack. Serve warm. Store in an airtight container for up to 2 days.
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