1 1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. fresh ground pepper
2 lg. eggs
1 c. sour cream (do not use lite, use reg.)
1/4 c. (1/2 stick unsalted) butter, melted
1 (12 oz.) can corn kernels, drained or 2 c. frozen corn kernels
1 c. (4 oz.) coarsely grated sharp Cheddar cheese
1/4 c. chopped green chilies

Fresh green chilies are best, canned will do. You can also use cactus salsa instead of chili, if available.

Heat oven to 350 degrees. Line regular muffin cups with foil cups or generously grease muffin sheet.

Thoroughly mix corn meal, flour, baking powder, salt and pepper in large bowl. Whisk eggs and sour cream in medium bowl. Whisk in butter. Stir in corn, cheese and chilies. Pour over dry ingredients and fold with rubber spatula until dry ingredients are moistened. Scoop batter into muffin pan or cups. Bake 25-30 minutes or until no longer moist in center. Let cool a few minutes before serving.

These are excellent with chili, beer, salad or Mexican meal or brunch dish. Good with Bloody Mary.