Green Chile Corn Muffins by P. Dean

These muffins are amazing! So good w/ just plain marinated chicken...a mexican dish...or any meal.

Ingredients
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Directions

1. Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2. In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined.
3. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
4. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.