Prep 15 mins
Cook 15 mins
This is a good muffin to serve with chili. I do not remember the cookbook this came from. It was a library somewhere in rural, Georgia. Possibly, Euchee Creek Library.
- 2 eggs, beaten
- 1 cup sour cream
- 1⁄2 cup butter, melted
- 1 cup creamed corn
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 4 ounces cheddar cheese, grated
- 1 tablespoon chopped green chili pepper
- Preheat oven to 400 degrees.
- Generously grease muffin tins.
- In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar.
- In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt.
- Stir the dry ingredients into the egg and cream mixture, mixing until just combined.
- Stir in the cheese and chilies.
- Pour the batter into the prepared tins.
- Bake until the muffins spring back when touched and golden about 15 minutes.
Really good! Used Hatch Green Chilies (the best in the world) and the whole family, even the pickey eaters, loved them.
These were really delicious muffins. They were rising beautifully and I ruined them by taking them out of the oven about 10 minutes before I should have to sprinkle some more shredded cheese on top. As a result they sank, however they still tasted wonderful. I will make these again without being greedy with the cheese. I'll leave well enough alone! Thanks for a great recipe Rose!
These corn muffins are fantastic! I left out the green chilies, as I was taking some of these muffins to someone, and wasn't too certain if they would care for the chilies added, otherwise made as stated. They rose nice and high with a wonderful cake-like texture, and not too dry. The added cheese gave the muffins a wonderful taste! Great recipe Rose of Sharon! I will make these again soon with the chilies LOL!...thanks, Kittencal:)