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Ingredients
- 1 c. self-rising corn meal mix
- 1 c. sour cream
- 1 small can (8 3/4 oz.) cream-style corn
- 2 eggs
- 1/2 c. oil
- 1 c. grated cheese
Method
- Combine all ingredients; mix thoroughly.
- Fill greased muffin tins to top.
- Bake at 425° for 20 to 25 minutes.
- Serve hot. Yields 12 muffins.
- May also be cooked in 8 x 8-inch square pan.