I actually stole this recipe from Paula Deen, but I doubled it and added a few things. So actually, mine is much better!
olive oil cooking spray 2 tsps. Tone’s Garlic & Herb seasoning
1 cup yellow corn meal 2 tsps. chopped fresh or pickled jalapenos
1 cup white corn meal 1½ cup sour cream
½ tblsn. sea salt 2 (4 oz.) cans chopped green chilies
2 tblsps. baking powder. ¾ cup canola oil
1½ cup shredded Cheddar cheese 3 large eggs, lightly beaten
1 8 oz. can cream-style corn
1 8 oz. can whole kernel corn
Spray 2 muffin tins with cooking spray; preheat oven to 400 degrees. In a medium mixing bowl, combine corn meal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, seasoning, peppers and chilies. Stir just until combined. Add the oil and eggs and mix just until combined; do not over mix. The batter will be fairly stiff.
Place about 2 tablespoons batter into each muffin cup, then bake for 20-25 minutes or until golden brown. Remove from oven, let sit for 5 minutes, invert muffin tins and pop muffins out. Serve hot.
**I’ve substituted Greek yogurt for the sour cream and (10 oz.) green chili enchilada sauce for the green chilis.