Cheddar Corn Muffins

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

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).
TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: 15 min
Cook: 20 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
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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.

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