pat's Recipe

Pepper Jack Corn Muffins

Category: Muffins

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

Preheat oven to 400 degrees F. 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.
Yields 12 muffins.