Pepper Jack Corn Muffins Serving Size : 1 1 1/2 cups yellow cornmeal 1 teaspoon salt 1/4 teaspoon baking soda 2 large eggs 3/4 cup sour cream 1/4 cup vegetable oil 1 can cream-style corn (17-oz.) 3/4 cup grated Pepper Jack cheese Preheat oven to 400 F. Generously coat a 12-cup muffin pan with cooking spray; set aside.
Make the batter: In a large bowl, combine cornmeal, salt and baking soda; 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 cook on a rack. Serve warm. Store in an airtight container for up to 2 days. Makes 12 muffins Note: These moist corn muffins go very well with chili or homemade vegetable soup. Per Serving (excluding unknown items): 1757 Calories; 104g Fat (53.4% calories from fat); 36g Protein; 169g Carbohydrate; 15g Dietary Fiber; 501mg Cholesterol; 2684mg Sodium. Exchanges: 10 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 19 Fat _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
