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Cheese Corn Mini-Muffins

YIELDS
36 mini muffins
COOK TIME
15 Min

Give your bread basket a flavor kick with our Cheese Corn Mini-Muffins. Try serving these with a garlic spread or a chili or jalapeno spread. Even plain butter will taste extra special topping these.

What You'll Need

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup shredded Jarlsberg cheese
  • 1/4 cup sugar
  • 2 tablespoon minced green bell pepper
  • 2 tablespoon minced red bell pepper
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 eggs
  • 4 tablespoon (1/4 cup) butter, melted

What to Do

  1. Preheat oven to 425�F.
     
  2. In a large bowl, combine the cornmeal, flour, cheese, sugar, peppers, baking powder, and salt; mix well.
     
  3. In another large bowl, beat together the sour cream, eggs, and butter. Stir in the dry ingredients and mix well. Divide mixture evenly among 3 generously greased mini-muffin pans, filling cups almost to the top.
     
  4. Bake for 10 to 15 minutes or until golden. Cool in pans on a wire rack for 5 minutes. Serve warm.

Notes

Be sure to check out our recipe for Chili Cheese Butter!

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