Two 8.5 ounce boxes of corn muffin mix (I used Jiffy Mix)
One 14.5 ounce can of whole kernel corn, drained
1 jalapeno, chopped
8 ounces of grated cheddar cheese
One 16 ounce container sour cream
2 eggs
Corn Muffins with Cheddar Cheese Directions
Preheat oven to 450 degrees F. Grease a 12 cup muffin tin. In a large bowl, combine the muffin mix, corn, jalapeno and cheese. In a separate bowl, mix the sour cream and two eggs. Stir into the dry mixture. Fill the muffin cups with the batter and bake for 20-23 minutes until muffins spring back when touched. Cool muffins for about 3 minutes in pan and serve warm.