- 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.
Reviews forCheesy Corn Muffins
"I prepared these for a book club luncheon and everyone loved them. Next time, though, I think I will use a little less sour cream and more cheese. However, they were delicious. I recommend this recipe as a volunteer field editor for Taste of Home."
"Delicious, flaky and cheesy, made these to serve with potato soup and they were wonderful! Will definately make again!"
"Served these with hot vegetable soup. The muffins were a perfect counterpoint."