2/3 cup all-purpose flour (about 3 ounces) 1/2 cup yellow cornmeal 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (2 ounces) shredded sharp cheddar cheese 1/2 cup reduced-fat sour cream 1/4 cup thinly sliced green onions 1 (8 3/4-ounce) can cream-style corn Dash of hot sauce 1 large egg, lightly beaten Cooking spray Preparation Preheat oven to 375°. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened. Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.