Cheesy Corn Muffins Recipe
When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.Joyce Hunsberger, Quakertown, Pennsylvania
- 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
Reviews for Cheesy Corn Muffins(1)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Oct. 7, 2009
Served these with hot vegetable soup. The muffins were a perfect counterpoint.