These moist and delicious corn muffins go especially well with chili, but they’re great to eat by themselves with plenty of organic butter. The recipe is non- GMO and can easily be made gluten-free too.
Extra virgin olive oil to coat muffin tin
1 1/2 cups organic non-GMO yellow cornmeal
1 teaspoon Himalayan or sea salt
1/4 teaspoon baking soda
2 large eggs (preferably cage free organic)
3/4 cup sour cream
1/4 cup extra virgin olive oil
1 can (17-ounces) creamed corn (or better still make your own non-GMO creamed corn)
3/4 cup grated pepper jack cheese
(As always, choose organic and fresh content as much as possible.
1. Preheat oven to 400 degrees F. Generously coat a 12-cup muffin tin with olive oil. Set aside.
2. In a large bowl, combine cornmeal, salt, and baking soda and set aside. In a small bowl, combine eggs, sour cream, oil, creamed corn, and 1/2 cup of the cheese. Using a fork, stir the egg mixture into the flour mixture.
3. Evenly divide batter among the cups of the muffin tin. Top muffins with remaining cheese. Place muffin tin on middle rack of the oven and bake until golden brown — about 25 minutes. Remove muffins from the tin and cool on a wire rack. Serve warm. Store in an airtight container for up to 2 days.
Makes 12 muffins.
Per serving: Calories 200, Total Fat 11.3g, Cholesterol, 48.2mg, Sodium 380mg, Dietary Fiber 1.60g. Protein 5.2