Green Chile Corn Muffins

Source: Paula Deen

Why I Like It: They are so simple to make and practically go with any meal! Once I didn’t have green chiles on hand so I used minced green onions and fresh jalepeno. If you use mini-muffin paper cups, be sure to spray them well with cooking spray! Oh, and I enjoy them for breakfast too! Mmmmm!

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:
Preheat the oven to 400 degrees F. 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 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. Place about 1/2 tablespoon of batter into each muffin cup. (I use at least 1 tablespoon of batter for thicker muffins.)

Bake for 18 to 20 minutes. Serve warm.