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Moist and Tender Corn Bread Muffins
Submitted by sambugjoebear on June 11, 2012 in Breads, Cornbreads
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 1 box Jiffy Cornbread Mix (8.5 Ounce Box)
- 1 whole Egg (large)
- ⅓ cups Milk
- 4 Tablespoons Sour Cream
- ½ cups Fresh Corn Kernels
- ¼ cups Shredded Cheddar Cheese
Preparation Instructions
Preheat oven to 400 F. Place paper liners in a 12-count muffin tin or grease pan well (recipe makes 10-12 muffins).
Stir together all ingredients in a medium bowl until just combined. Fill muffin cups 1/2-2/3 full and bake for 15 minutes or until a toothpick inserted in middle comes out clean with a few crumbs hanging on it. Remove muffins from tin and place on a cooling rack for 5 minutes before serving*. Serve warm.
*Muffins tend to stick to the liners when they first come out of the oven. If you let them cool for 5 minutes they come off a lot easier.
**For fresh corn kernels I just cut the kernels off of one ear of corn. Canned corn can be used instead.
