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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a Paula Deen recipe. These little suckers are good!!! Ingredients:
1 1/4 cups stone ground cornmeal |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 cup sharp cheddar cheese, shredded |
1 (8 ounce) can cream-style corn |
1 cup sour cream |
1 (4 ounce) can chopped green chilies |
1/2 cup canola oil |
2 eggs, lightly beaten |
Directions:
1. Preheat the oven to 400ºF.
2. Spray miniature muffin tins with non stick spray.
3. In a small bowl, combine the cornmeal, salt, and baking powder, stirring with a metal spoon.
4. Add the cheese, corn, sour cream, and chilies; stir until lightly combined.
5. Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff.
6. Place about 1/2 Tbs of batter into each muffin cup.
7. Bake for 18-20 min or until lightly golden.
8. Serve warm.
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