Total Time
Prep 10 mins
Cook 25 mins

yummy corn muffins with corn and cheese

Ingredients Nutrition

  • 1 (8 1/2 ounce) package corn muffin mix (i like jiffy)
  • 1 egg
  • 13 cup milk
  • 0.5 (15 ounce) can Mexican-style corn (i like Del Monte)
  • 12 cup finely shredded cheddar cheese
  • 2 tablespoons sugar
  • oil, for greasing muffin pans
  • 1 tablespoon ground flax seeds (optional)


  1. Preheat oven to 400.
  2. Grease muffin pans.
  3. Blend corn, egg, milk, sugar, and cheese well.
  4. Add muffin mix blend again.
  5. Let batter rest for 4 minutes.
  6. Fill muffin pans 1/2 full.
  7. Sprinkle on flax seed if used.
  8. Bake for 15-20 minutes or until brown.
Most Helpful

These muffins were yummy! I didn't have quite as much cheese as I needed - I'll add more next time - but they were still really good. I enjoyed the addition of the mexi-corn - it made for a great tasting muffin!

loof October 15, 2007

These are great. I accidentally put in 11 oz of mexi corn but it turned out great. We made this to go with a crockpot chili. Thanks for an easy nummy recipe. Made for PAC Fall 07

Lavender Lynn October 15, 2007