Instructions: Preheat oven to 350. Grease 24 miniature muffin cups. Bring stock to a boil in a medium saucepan. Gradually stir in cornmeal, stirring constantly.

Cook, stirring constantly, over medium heat 4 minutes or until very thick.

Remove from heat. Stir in bell pepper, green onion, mustard, salt, pepper and 1/2 cup cheese. Combine eggs and sour cream; stir into cooked cornmeal mixture. Spoon mixture into prepared muffin cups. Sprinkle with remaining 1/4 cup cheese. Bake 20 minutes or until firm. Let stand in pan about 5 minutes. Serve warm.

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