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Cheese Corn Mini-Muffins

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This is my type of baking...just mixing. Try serving these with a garlic spread or a chili or jalapeno spread. Even plain butter will taste extra special topping these.

Cooking Time: 15 min

Ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup shredded Jarlsberg cheese
  • 1/4 cup sugar
  • 2 tablespoons minced green bell pepper
  • 2 tablespoons minced red bell pepper
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 cup (8 ounces) sour cream
  • 2 eggs
  • 4 tablespoons (1/4 cup) butter, melted
Instructions
  1. Preheat oven to 425�F.

  2. In a large bowl, combine the cornmeal, flour, cheese, sugar, peppers, baking powder, and salt; mix well.

  3. In another large bowl, beat together the sour cream, eggs, and butter. Stir in the dry ingredients and mix well. Divide mixture evenly among 3 generously greased mini-muffin pans, filling cups almost to the top.

  4. Bake for 10 to 15 minutes or until golden. Cool in pans on a wire rack for 5 minutes. Serve warm.

  5. Makes 36 mini-muffins.


Notes

Be sure to check out our recipe for Chili Cheese Butter!

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