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
1 (12 oz.) can Mexicorn, drained
4 oz. shredded sharp Cheddar cheese
1/4 c. chopped canned green chiles

Preheat oven to 350°F. Grease king size muffin pan. In large bowl, combine corn meal, flour, baking powder, salt and sugar. In a medium bowl, whisk together eggs, sour cream and oil until smooth. Add corn, cheese and chiles. Add this mixture to dry ingredients and mix well. Divide batter evenly into muffin cups.

Bake 25 minutes. Cool in pan for 5 to 10 minutes before removing.

Good served with chili or bean soup!