Ingredients
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2/3 cup all-purpose flour
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1/2 cup yellow cornmeal
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1 tablespoon sugar
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup sharp cheddar cheese, shredded
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1/2 cup reduced-fat sour cream
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1 (8 3/4 ounce) can cream-style corn
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1 dash hot sauce
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cooking spray
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1 large egg, lightly beaten
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1/4 cup green onion, thinly sliced
Instructions
- Preheat oven to 375°F.
- 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.
- Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
- Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
- 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.