- 1/4 cup chopped onion
- 1 tablespoon butter
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Cheesy Corn Muffins in Country Woman July/August 1996, p37
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Reviewed Jan. 13, 2014
"Delicious, flaky and cheesy, made these to serve with potato soup and they were wonderful! Will definately make again!"
Reviewed Oct. 7, 2009
"Served these with hot vegetable soup. The muffins were a perfect counterpoint."