Cornbread Cupcakes With Chili Cheese Frosting

• 1 package 8.5oz Cornbread Mix (Jiffy Or Other)
• 2 whole Eggs, Beaten
• 1/3 cups Butter, Softened
• 1 can (15 Oz. Size) Creamed Corn
• 1 can (15 Oz. Size) Kernel Corn, Drained
• 1 package 8oz Light Cream Cheese
• 1-1/4 cup Light Sour Cream, Divided Use
• 1 can 4oz Diced Green Chiles, Processed In Food Processor Into A Puree
• 1/4 cups Shredded Cheddar Cheese

1. For Muffins:
2. Preheat oven to 350 degrees (F). Mix cornbread mix, eggs, butter, cans of corn, and 1/2 cup sour cream together. Fill lined muffin cups to the brim with cornbread mixture. Bake 30 minutes.
3. For Frosting:
4. Beat together cream cheese, remaining 3/4 cup sour cream, and green chili puree. Refrigerate.
5. Once muffins are cooled, add 2 Tablespoons of the green chili mixture to the top of each and sprinkle with shredded cheddar cheese.

mix, eggs, butter, kernel, cream cheese, sour cream, green chiles, ubc

Taken from tastykitchen.com/recipes/breads/cornbread-cupcakes-with-chili-cheese-frosting/ (may not work)