Printable Area
Cheddar Corn Muffins
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
- Level:
- Easy
- 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.