https://2872.sn-platform.com/Recipes/Detail/530/
Perfect addition to a bowl of steaming chili
Yield: 12 muffins
1 | cup | chopped onion | |
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1 | can | (8 1/2 ounce) cream style corn | |
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1 | cup | sharp Cheddar cheese, shredded | |
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2/3 | cup | sour cream | |
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2 | tablespoons | canola oil | |
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2 | eggs, slightly beaten | ||
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3 | tablespoons | granulated sugar | |
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1 1/2 | cups | self-rising corn meal mix | |
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Preheat oven to 400 F. Grease and flour muffin tins or use a nonstick cooking spray.
Spray skillet with nonstick cooking spray. Saute onion for about 5 minutes until tender.
In mixing bowl combine sauteed onion, corn, cheese, sour cream, oil, eggs and sugar. Add cornmeal mix and blend well. Fill the muffin tins 3/4 full and bake for 20 - 25 minutes. Remove muffins from tin and cool on wire rack.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://2872.sn-platform.com/Recipes/Detail/530/
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