Corn Muffins with Cheddar Cheese
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Golden deliciousness!!!
Easy
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Ingredients
For 2 Servings
Recipe
- 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.
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