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
Cheddar Corn Muffins
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
Level:
Easy
Total:
45 min
Prep:
10 min
Inactive:
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
  • 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.

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