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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 48 |
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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 |
Directions:
1. Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2. 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.
3. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.
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