Recipe - Chili Ala Capt. James Mcdonnell Engine 81

1 One half cup Yellow cornmeal
One half cup Allpurpose flour
1 tablespoon Baking powder
2 teaspoon Chili powder
1 teaspoon Salt
One fourth teaspoon Red pepper flakes; or more
1 cup Light sour cream
2 Eggs
One fourth cup Butter; melted
1 12 ounces wh kernel corn;
drained
1 cup Shredded sharp Cheddar
cheese
One half cup Sliced green onions
One half cup Slivered almonds; toasted *

Heat oven to 350 degrees. Coat twelve 2 3/4inch muffin tin cups with
vegetable cooking spray. In large bowl mix cornmeal, flour, baking powder,
chili powder, salt and pepper flakes. In another bowl mix sour cream, eggs
and butter to blend thoroughly; mix into cornmeal mixture just to moisten.
Mix in remaining ingredients just to blend thoroughly. Spoon into muffin
cups, dividing equally. Bake in center of oven 25 to 30 minutes until pick
inserted into centers comes out clean and muffins are springy to touch.
Cool in pan 5 to 10 minutes. Serve warm or at room temperature.