Happy Memorial Day! Fire up the grill and ice the beers for the weekend. I typically smoke meat instead of grilling it but wanted to share a favorite recipe from my girl Paula Deen. Its super easy and a great compliment to bring or serve at a BBQ.
For those who are more ambitious, check the home smoking shenanigans from T Magazine and Kitchen 4B!
* 1 1/4 cup stone-ground cornmeal
* 1/2 teaspoon salt
* 2 teaspoon baking powder
* 1 cup shredded sharp cheddar cheese
* 8 ounce can cream-style corn
* 1 cup sour cream
* 4 ounce can chopped green chilies
* 1/2 cup canola oil
* 2 eggs, lightly beaten
Preheat the oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.