Pepper Jack Corn Muffins

Pepper Jack Corn Muffins 1 1/2 cups yellow cornmeal 1 - teaspoon salt 1/4 - teaspoon baking soda 2 - eggs, beaten 3/4 - cup sour cream 1/4 - cup vegetable or canola oil 1 - 14 oz can creamed corn 3/4 - cup shredded pepper jack cheese, divided Preheat oven to 400 degrees. In a large bowl, combine cornmeal, salt and baking soda: set aside In a small bowl, whisk together eggs, sour cream, oil, creamed corn and 1/2 cup cheese; add to the cornmeal mixture. Stir with fork just until moistened. Spoon batter into greased muffin cups filling 2/3 full. Top with remaining cheese. Bake at 400 degrees for 25 minutes until golden brown. Recipe yields 12 muffins.