Old Pecos Cornmeal Muffins
photo by MarieRynr
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
20 muffins
ingredients
- 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
directions
- 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.
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Reviews
-
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!
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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:)