These muffins are such a breeze to make and are absolutely delicious served with almost any soup, stew, or chili.
Recipe courtesy of Sherryl Woods and Teddi Wohlford
Print
Cheddar Corn Muffins
Total:
45 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
45 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

  • 2 (8.5 ounce) packages corn muffin mix
  • 1 (14.5 ounce) can whole kernel corn, drained
  • 6 ounces grated Cheddar cheese
  • 1 cup sour cream
  • 2 eggs, beaten

Directions

Preheat oven to 400 degrees F. Grease muffin tin. In large mixing bowl combine first 3 ingredients. In separate small bowl, blend together sour cream and eggs. Stir into dry mixture. Divide batter among muffin cups. Let rest at room temperature 5 to 10 minutes. Bake 18 to 20 minutes, until tester inserted in center comes out clean and center of muffin springs back when touched. Let muffins cool in pan 2 to 3 minutes. Remove from pan and transfer to cooling rack. Serve warm.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Jalapeno Cheddar Corn Cakes

Recipe courtesy of Bobby Deen

Blue Corn Muffins

Recipe courtesy of Cheryl Jamison|Bill Jamison

Jalapeno Corn Muffins

Recipe courtesy of Tiffani Thiessen

Mini Corn Dog Muffins

Corn, Cheddar and Red Onion Tortilla

Garlic and Sun-Dried Tomato Corn Muffin

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here