Recipe courtesy of Sherryl Woods and Teddi Wohlford

Cheddar Corn Muffins

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
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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

  1. 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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