Courtesy of PureZing

Serve with butter, Hot Mayonnaise and cheese, or Cilantro-Sage Mayonnaise and nitrite-free bacon. Great with soups and stews.

Makes 20 small muffins

INGREDIENTS:

2 eggs, lightly beaten
1 cup organic sour cream
½ cup butter, melted
1 cup grilled corn or, 1 cup canned cream corn
1 ½ Tablespoons tequila
1 cup all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoon sea salt
½ cup sharp cheddar or Parmesan, freshly grated
1 small Jalapeno, seeded and finely chopped

DIRECTIONS:

If using fresh corn, coat with extra virgin olive oil and grill or broil till browned. Cut off enough corn to fill one cup and add ¼ cup whole milk. Process for corn and milk 15-20 seconds in a processor till coarsely chopped.

Preheat oven to 400 degrees. Grease 20 small muffins tins with butter.

In a large bowl, add the beaten eggs, sour cream, melted butter, corn (creamed or grilled and processed) and tequila. Mix well.

In a medium bowl add the flour, cornmeal, baking powder, baking soda and sea salt. Mix well.

Stir the flour mixture into the egg mixture and stir till just combined. Stir in the cheese (cheddar or Parmesan, or combination) and chilies. Pour the batter into the muffin pan.

Bake 15 minutes or until the muffins are golden and spring back when firmly touched.