These muffins accompanied the Grilled Pork Tenderloin at Nana Betty’s birthday celebration in October 2005. Serve them with honey butter for some extra sweetness.
From “Paula Deen & Friends Cookbook,” makes 48 miniature muffins.
1 ¼ cups stone-ground cornmeal
½ tsp salt
2 tsp baking powder
1 cup sharp cheddar cheese, shredded
8 oz cream-style corn
1 cup sour cream
4 oz green chiles, chopped
½ cup canola oil
2 eggs, lightly beaten
Preheat oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray. In a small mixing bowl, combine the cornmeal, salt, and baking powder. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff. Place about ½ Tbl of batter into each muffin cup. Bake for 18 to 20 minutes.