1 1/2 c. corn meal
1/2 c. flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. sugar
2 eggs
1 c. sour cream
1/4 c. oil
12 oz. can Mexicorn, drained
4 oz. shredded cheddar cheese
1/4 c. chopped canned green chilies

Combine dry ingredients. Whisk together eggs, sour cream and oil until smooth. Add corn, cheese and chilies. Add this mixture to dry ingredients and mix just until moistened. Fill greased muffin cups 3/4 full. Bake at 350 degrees for 20 to 22 minutes.