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 (2 ounces) shredded sharp cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/4 cup thinly sliced green onions
- 1 (8 3/4-ounce) can cream-style corn
- Dash of hot sauce like Sriracha or Cholula
- 1 large egg, lightly beaten
- 1 small can chopped green chilies
Directions
- Preheat oven to 375.
- Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
- Combine cheese and remaining ingredients in a small bowl; stir with a whisk.
- Add to flour mixture; stir just until moistened.
- Divide batter evenly among miniature greased muffin tins.
- Bake for 10 minutes or until golden brown.
- Cool in tins 2 minutes; remove from pans. Cool completely on wire racks.