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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.”
READY IN:
20mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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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