Cajun Corn Muffins

• 1-1/4 qt. yellow cornmeal
• 1/4 cup CALUMET Baking Powder
• 1/4 cup Cajun seasoning
• 1 tsp. salt
• 1-1/2 qt. canned whole kernel corn, drained
• 1-1/2 qt. sour cream
• 3/4 cup oil
• 1 doz. eggs, lightly beaten
• 1-3/4 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 2 cups canned jalapeno peppers, chopped

1. Mix all ingredients just until blended.
2. Portion evenly into 72 paper-lined muffin cups (or 18 prepared muffins cups for trial recipe) using a #20 scoop.
3. Bake in a 350F-standard oven for 30 minutes.

yellow cornmeal, baking powder, cajun seasoning, salt, kernel corn, sour cream, oil, eggs, chedasharp, jalapeno peppers

Taken from www.kraftrecipes.com/recipes/cajun-corn-muffins-97031.aspx (may not work)