Pepper Jack Corn Muffins

Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • Vegetable-oil cooking spray

  • 1 1/2

    cup(s) yellow cornmeal

  • 1

    teaspoon(s) salt

  • 1/4

    teaspoon(s) baking soda

  • 2

    large eggs

  • 3/4

    cup(s) sour cream

  • 1/4

    cup(s) vegetable oil

  • 1

    can(s) (17-ounces) creamed corn

  • 3/4

    cup(s) grated pepper jack cheese

Directions

1. Preheat oven to 400 degrees F. Generously coat a 12-cup muffin tin with cooking spray. Set aside. 2. Make the batter: In a large bowl, combine cornmeal, salt, and baking soda and set aside. In a small bowl, combine eggs, sour cream, oil, creamed corn, and 1/2 cup of the cheese. Using a fork, stir the egg mixture into the flour mixture. 3. Bake the muffins: Evenly divide batter among the cups of the muffin tin. Top muffins with remaining cheese. Place muffin tin on middle rack of the oven and bake until golden brown -- about 25 minutes. Remove muffins from the tin and cool on a wire rack. Serve warm. Store in an airtight container for up to 2 days.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: