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Cheesy Corn Muffins

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 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.

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  • MarineMom_texas
    Jan 14, 2015

    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.

  • gunslinger
    Jan 13, 2014

    Delicious, flaky and cheesy, made these to serve with potato soup and they were wonderful! Will definately make again!

  • romwtr
    Oct 7, 2009

    Served these with hot vegetable soup. The muffins were a perfect counterpoint.