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Spicy Cheesy Corn Muffins
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Description
A feisty little corn muffin.
Ingredients
- ½ cups Self-Rising Flour
- 1 teaspoon Salt
- ½ cups Yellow Cornmeal
- 1 whole Egg
- 1 Tablespoon Melted Butter
- ⅓ cups Sour Cream
- ½ cups Milk
- ½ cups Shredded Cheddar Cheese
- 1 can Green Chilies (4 Oz)
- ⅓ cups Corn (fresh Or Thawed And Drained)
Preparation
Preheat oven to 425 degrees F.
In a mixing bowl, combine flour, salt, and cornmeal. Make a well in the center of the flour mixture and add the egg.
Next, add the butter, sour cream, and milk. Combine well. Then stir in the cheese, chilies, and corn, until creamy.
Spoon the mixture into greased or lined muffin tins (recipe makes 12 standard size muffins). Bake at 425 for 10 to 12 minutes.
Serve piping hot with a side of pickled jalapenos and butter, or whatever you like to eat with your cornbread.
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