Mexican Cornbread Muffins

Cornbread:

1 (6 oz) mexican style cornbread mix

1/2 cup yellow creamed corn

1/4 cup green chiles, chopped

1/2 cup sour cream

1/4 cup whole milk

1/4 cup heavy cream

2 eggs

1 cup shredded cheddar cheese

Black Bean Pico De Gallo:

Juice of 1 lime

2 green onions, finely chopped

1/4 cup thick salsa

1 (15 oz can) black beans, rinsed and drained

2 chipole peppers in adobo sauce, chopped

1/4 tsp salt

1 avocado, diced

1 tbsp olive oil

Fresh cilantro and chopped fresh tomatoes

Preheat oven to 425 degrees. coat 4 large muffin cups with nonstick cooking spray. Set aside. to prepare cornbread, combine cornbread mix, corn, chiles, sour cream, milk, and eggs; mix well. Stir in cheese.

Spoon batter into prepared muffin cups, filling each two thirds full. Bake 12 minutes or until golden brown and puffy.

Meanwhile, prepare Pico De Gallo in a medium mixing bowl. Combine all ingredients and toss lightly. Set aside.

Remove cornbread from oven. Slice each muffin immediately in half horizontally; place each bottom half on a serving plate. Spoon a portion of the Black Bean Pico De Gallo over bottom half of each muffin, dividing evenly among all muffins. Sprinkle Pico with chipped cilantro and fresh tomatoes, if desired. Add muffin tops to dish and serve immediately. Or cover and keep muffins warm until ready to serve.