Heat oven to 425 degrees. Coat 2 mini-muffin pans with nonstick cooking spray.
Blend cornmeal, flour, sugar, salt and baking powder in a large bowl.
Stir together eggs, oil, hot pepper sauce, milk, 1/2 cup of the cheese and the corn in a small bowl. Stir into the cornmeal mixture just until dry ingredients are moistened. Divide evenly among prepared muffin cups, 1/3 cup per indentation. Sprinkle muffins evenly with remaining cheese.
Bake at 425 degrees for 15 to 17 minutes or until a wooden toothpick inserted in center comes out slightly moist with crumbs attached. Run a thin knife around edge of muffins and remove to a wire rack to cool. Serve slightly warm.
Serving
Suggestions
Serve with Red Beans, Chili, Etc.
Originally Submitted
11/3/2008
0 Out of 5 from
0 reviews
You can add this Corn Muffins recipe to your own private DesktopCookbook.