Total Time
Prep 10 mins
Cook 25 mins

yummy corn muffins with corn and cheese

Ingredients Nutrition

  • 240.97 g package corn muffin mix (i like jiffy)
  • 1 egg
  • 78.07 ml milk
  • 212.62 g can Mexican-style corn (i like Del Monte)
  • 118.29 ml finely shredded cheddar cheese
  • 29.58 ml sugar
  • oil, for greasing muffin pans
  • 14.79 ml 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

4 5

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!

5 5

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