Chile Cheese Corn Muffins (Recipe)

Chile Cheese Corn Muffins

Mexican style cornbread muffin recipe that includes creamed corn, cheddar cheese sour cream, green chiles, and (optionally) jalapeno peppers.

Corn Muffin Ingredients
- 1-1/2 cups of cornmeal
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1 cup of shredded cheddar cheese
- 1 (8 ounce) can of creamed corn
- 1 cup of sour cream
- 1 (4 ounce) can of chopped green chiles
- Jalapeno pepper, minced, to taste (optional, extra hot)
- 1/2 cup of canola oil
- 2 eggs, slightly beaten

Corn Muffin Instructions
Preheat the oven to 400 degrees F. Grease a 12-muffin tin or line it with cupcake papers or spray it with non-stick cooking spray. In a bowl, combine the cornmeal, salt, and baking powder. In a separate bowl, blend the cheese, corn, sour cream, chiles, oil, and eggs. Gently blend the wet ingredients with the dry ingredients, stirring only until all ingredients are wet (do not over mix or your muffins will be tough. The batter will be stiff). Divide the batter among the muffin cups, filling each one 1/2 to 3/4 full. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean.

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