Prepare muffin cups and heat oven to 425 degrees F.
Combine the flour, cornmeal, sugar, baking powder, salt and baking soda. In another bowl, whisk together the sour cream, eggs and cooled melted butter. Add sour cream mixture to the dry ingredients and stir just until blended. Fold in corn and green onions.
Fill muffin cups 3/4 full and bake 20 minutes or until done.
If desired, add a can of diced green chiles (drained) or about 2 T minced jalapeno peppers.
I think I've made these before but I have no note on the recipe. This recipe is easier than than the Santa Fe School of Cooking recipe, and uses fewer eggs, no milk.
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|Serving Size: 1 Dozen (1312g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2065 (65%)|
|Amt Per Serving||% DV|
|Total Fat 229.5g||306 %|
|Saturated Fat 139.3g||697 %|
|Monounsaturated Fat 59.6g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 588mg||181 %|
|Sodium 45707.3mg||1576 %|
|Potassium 1640.7mg||43 %|
|Total Carbohydrate 273.8g||81 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 256.4g|
|Protein 42.9g||61 %|
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Calories per serving: 3201
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