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“These muffins freeze well. Just thaw overnigfht in the fridge or microwave on defrost setting for fresh tasting cornbread the next day.”
12 muffins

Ingredients Nutrition


  1. Preheat oven to 425°F Lightly oil or spray a 12 cup muffin pan and place in oven while preheating.
  2. In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream, and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until the dry ingredients are moistened. Add butter, corn, jalapeno and 1/2 cup of the cheese. Stir lightly but evenly.
  3. Carefully remove the pan from the oven. Spoon batter into cups; Sprinkle with remaining cheese. Bake 20 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on wire rack for 5 minutes. Remove muffins from pan to cool.

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