Cheddar Corn Muffins

Name: Cheddar Corn Muffins
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 12 servings
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

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These muffins are such a breeze to make and are absolutely delicious served with almost any soup, stew, or chili.

Level: Easy
Total: 45 min

Prep: 10 min
Inactive: 15 min
Cook: 20 min

Yield: 12 servings

Level: Easy
Total: 45 min

Prep: 10 min
Inactive: 15 min
Cook: 20 min

Yield: 12 servings

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.

Recipe reprinted from The Sweet Magnolias Cookbook: 150 Favorite Southern Recipes, by Sherryl Woods with Chef Teddi Wohlford (Harlequin Nonfiction, 2012). Photographs by Michael Alberstat (2012).