Shelly's Recipe

PEPPER JACK CORN MUFFINS

Category: Muffins

Vegetable-oil cooking spray
1 1/2 cups yellow cornmeal
1 tsp salt
1/4 tsp baking soda
2 large eggs
3/4 cups sour cream
1/4 cups vegetable oil
1 (17 oz) can creamed corn
3/4 cups grated pepper jack cheese

Preheat oven to 400. Generously coat a 12-cup muffin tin with cooking spray. Set aside.

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.

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.