Cornbread Muffins

12 ingredients
5 steps

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup green onion, thinly sliced
  • 1 (8 3/4 ounce) can cream-style corn
  • 1 dash hot sauce
  • 1 large egg, lightly beaten
  • cooking spray

Directions

  1. 1
    Preheat oven to 375°F.
  2. 2
    Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl.
  3. 3
    Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
  4. 4
    Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
  5. 5
    Coat muffin cups with cooking spray. Divide batter evenly among 12 standard sized muffin cups. Bake at 375°F for 17 1/2 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans to finish cooling.

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