Green Chile Corn Muffins

This is a Paula Deen recipe. These little suckers are good!!!

• Ready In: 30 mins
• Yields: 48 mini muffins

Ingredients

• 1 1⁄4 cups  stone ground cornmeal
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 1  cup sharp cheddar cheese, shredded
• 1 (8 ounce) can  cream-style corn
• 1  cup sour cream
• 1 (4 ounce) can  chopped green chilies
• 1⁄2 cup canola oil
• 2  eggs, lightly beaten

Directions

1. Preheat the oven to 400ºF.
2. Spray miniature muffin tins with non stick spray.
3. In a small bowl, combine the cornmeal, salt, and baking powder, stirring with a metal spoon.
4. Add the cheese, corn, sour cream, and chilies; stir until lightly combined.
5. Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff.
6. Place about 1/2 Tbs of batter into each muffin cup.
7. Bake for 18-20 min or until lightly golden.
8. Serve warm.