Mini Creamed Corn Muffins with Cheddar & Jalapeno

(from castro15’s recipe box)

Categories: Pizza/flatbread

Ingredients

  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1 tbsp. sugar
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 cup sour cream
  • 1/2 cup canned cream style corn
  • 1/2 cup shredded sharp White Cheddar
  • 3 tbsp. seeded and minced jalapeno
  • 2 tbsp. vegetable oil
  • 1 egg, beaten

Directions

  1. Preheat oven to 425. Coat mini muffin pans with nonstick spray.

  2. Whisk together flour, cornmeal, sugar, baking powder, salt and baking soda.

  3. Combine sour cream, cream corn, Cheddar, jalapeno, oil and egg, then add to dry ingredients, stirring just until combined.

  4. Pour batter into prepared pans. Bake muffins until golden brown and a toothpick inserted into centers come out clean, about 10 minutes. Let muffins cool briefly, then run a knife around edges, if necessary, to remove from pan.

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