Double Corn And Green Chili Muffins Recipe

• 1 1/2 c. yellow cornmeal
• 1/2 c. all-purpose flour
• 1 tbsp. baking pwdr
• 1 teaspoon salt
• 1/4 teaspoon fresh grnd pepper
• 2 lg. Large eggs
• 1 c. lowfat sour cream (don't use lite, use reg.)
• 1/4 c. (1/2 stick unsalted) butter, melted
• 1 (12 ounce.) can corn kernels, liquid removed or possibly 2 c. frzn corn kernels
• 1 c. (4 ounce.) coarsely grated sharp Cheddar cheese
• 1/4 c. minced green chilies

1. Fresh green chilies are best, canned will do.
2. You can also use cactus salsa instead of chili, if available.
3. Heat oven to 350 degrees.
4. Line regular muffin c. with foil c. or possibly generously grease muffin sheet.
5. Thoroughly mix corn meal, flour, baking pwdr, salt and pepper in large bowl.
6. Whisk Large eggs and lowfat sour cream in medium bowl.
7. Whisk in butter.
8. Stir in corn, cheese and chilies.
9. Pour over dry ingredients and fold with rubber spatula till dry ingredients are moistened.
10. Scoop batter into muffin pan or possibly c.. Bake 25-30 min or possibly till no longer moist in center.
11. Let cold a few min before serving.
12. These are excellent with chili, beer, salad or possibly Mexican meal or possibly brunch dish.
13. Good with Bloody Mary.

yellow cornmeal, allpurpose, baking pwdr, salt, fresh grnd pepper, eggs, sour cream, butter, corn kernels, cheddar cheese, green chilies

Taken from cookeatshare.com/recipes/double-corn-and-green-chili-muffins-45583 (may not work)