Be the first to 
Ingredients:
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup regular sour cream
- 2 large eggs
- 4 tablespoons melted butter
- 1 cup frozen corn kernels, thawed and drained
- 4 green onions with about 3 inches of green, thinly sliced
- 1 can (4 ounces) mild green chiles, drained, or about 2 tablespoons minced jalapeno peppers
Preparation:
Combine the flour, cornmeal, sugar, baking powder, salt, and baking soda. In another bowl, whisk together the sour cream, eggs, and cooled melted butter. Add sour cream mixture to the dry ingredients; stir just until blended. Fold in the corn, green onions, and chile peppers.
Fill muffin cups about 3/4-full; bake for 20 minutes, or until browned and a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins.
More Cornbread and Corn Muffins Recipes
Sausage Cornbread
Cornbread with Bacon and Cheese
Polka Dot Corn Muffins
Cheese Corn Muffins
Corn Muffins
Creole Corn Muffins
Mexican Cornbread III
Cornmeal Mush
Buttermilk Cornbread
Mexican Cornbread II
Corn Lightbread
Skillet Cornbread
Jalapeno Cornbread
Mexican Cornbread
Corn Custard with Jalapeno Peppers
Crockpot Scalloped Corn with Jalapeno Peppers
Cornbread Casserole with Ground Beef
More Cornbread Recipes
Bread Recipes
Bread Machine Recipes
Quick Bread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
