Cheesy Corn Muffins

Recipe by Chef #369522
READY IN: 35mins
SERVES: 6
YIELD: 6 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 1/2 ounce) package corn muffin mix (i like jiffy)
  • 1
  • 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)
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DIRECTIONS

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