Cheesy Corn Muffins

Yield:
12 muffins

Perfect addition to a bowl of steaming chili

Ingredients:

  1. 1 cup chopped onion
  2. 1 can (8 1/2 ounce) cream style corn
  3. 1 cup sharp Cheddar cheese, shredded
  4. 2/3 cup sour cream
  5. 2 tablespoons canola oil
  6. 2 eggs, slightly beaten
  7. 3 tablespoons granulated sugar
  8. 1 1/2 cups self-rising corn meal mix
Directions:

Preheat oven to 400 F. Grease and flour muffin tins or use a nonstick cooking spray.

Spray skillet with nonstick cooking spray. Saute onion for about 5 minutes until tender.

In mixing bowl combine sauteed onion, corn, cheese, sour cream, oil, eggs and sugar. Add cornmeal mix and blend well. Fill the muffin tins 3/4 full and bake for 20 - 25 minutes. Remove muffins from tin and cool on wire rack.

Photo and food styling by Webstop



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