Cheesy Corn Muffins

Perfect addition to a bowl of steaming chili

Yield: 12 muffins

Ingredients

1 cup chopped onion

1 can (8 1/2 ounce) cream style corn

1 cup sharp Cheddar cheese, shredded

2/3 cup sour cream

2 tablespoons canola oil

2 eggs, slightly beaten

3 tablespoons granulated sugar

1 1/2 cups self-rising corn meal mix

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Directions:

Preheat oven to 400 F. Grease and flour muffin tins or use a nonstick cooking spray.

Spray skillet with nonstick cooking spray. Saute onion for about 5 minutes until tender.

In mixing bowl combine sauteed onion, corn, cheese, sour cream, oil, eggs and sugar. Add cornmeal mix and blend well. Fill the muffin tins 3/4 full and bake for 20 - 25 minutes. Remove muffins from tin and cool on wire rack.

Photo and food styling by Webstop

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