This corn muffins recipe is made with ground cornmeal, lots of cheese, green chilies and sour cream. Every bite delivers sweet and cheesy pleasure with a little kick.
These little corn muffins are a great addition to any table. Serve them with chili or Southwestern grilled turkey. They are awesome for BBQ parties and pack very nicely for picnics and lunchboxes.
This corn muffins recipe is very, very easy to make. If you cannot find self-rising flour where you are at substitute it with all-purpose white flour plus 1 tsp. baking powder and 1/2 a tsp. of salt.
Here is what you are going to need for this delicious corn muffins recipe:
Makes 32 mini muffins
1 cup stone ground cornmeal
1/2 cup self-rising flour
1 tsp. baking powder
1/2 tsp. salt
1 cup shredded sharp Cheddar cheese
1 – 4 oz. can chopped green chilies – drained
1 cup sour cream
1/2 cup vegetable oil
2 large eggs – lightly beaten
Preheat oven to 400 degrees.
Mix the cornmeal, four, baking powder and salt in a bowl. Mix well.
Add the cheese and chilies. Mix, using a fork, until well incorporated.
Add the sour cream, oil and eggs. Mix until well incorporated.
Butter a mini-muffin pan – generously (or a normal muffin tin if preferred). Scoop batter into pan, almost to the rim. Bake for about 10 minutes, until cake pin comes out clean. Carefully remove muffins from tin and cool on wire cooling rack.
Serve and enjoy!