Total Time
Prep 10 mins
Cook 17 mins

Adapted from the Cooking Light Oct 2007. Originally these were mini muffins. I upgraded them to regular size. Still tinkering with the baking time but they come out just fine as I'm writing it up.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl.
  3. Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
  4. Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
  5. Coat muffin cups with cooking spray. Divide batter evenly among 12 standard sized muffin cups. Bake at 375°F for 17 1/2 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans to finish cooling.


Most Helpful

I used cream corn like the recipe suggested. These are fantastically moist! (I did have to bake them about 25-30 minutes.)

swankypup August 15, 2011

I've made these for years - I'll add crisp maple bacon or ham to them. This will give them more flavour. I brought some to my work once and just about everyone wanted the recipe. one word to describe these "NYUM"!

michelle2_you June 13, 2015

These were very bland. I ended up throwing most of them away. I will not make these again.

adimple June 18, 2014

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a