Double Corn And Green Chile Muffins - cooking recipe

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup sour cream
1/4 cup melted butter
12 ounces corn kernels, drained or 3 cups frozen corn kernels, thawed
1 cup grated sharp cheddar cheese
1/4 cup chopped canned green chili

Preparation

Heat oven to 350 Degrees F. Line muffins cups with paper liners.
Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.