This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You also can double the recipe and freeze the extra muffins for up to one month. If you do this, prepare the muffins in two batches so the baking powder doesn't lose its effectiveness while the extra batter waits for the first batch to be turned out of the pans.
2/3 cup all-purpose flour (about 3 ounces)
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
1 large egg, lightly beaten
How to Make It
Preheat oven to 375°.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
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These were ok. Nothing special. I agree the texture is quite spongy but that didn't really bother me. I could not taste any cheese at all. I won't make these again - the CL recipe for Corn Fritter Casserole is much better, and even quicker to prepare.