1Preheat oven to 400 degrees. Line 20 muffin cups with paper cups.
2In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the butter and sugar. Beat in the sour cream and eggs to the butter mixture. Add the milk and the dry ingredients, alternating wet and dry. Fold in the chilies, corn and cheese. Pour into prepared muffin cups.
3Bake for 15-18 minutes, or until top is browned, center springs back when touched or toothpick inserted comes out clean. Serve with lots of butter! :o)