Moist And Tender Corn Bread Muffins
- 1 box Jiffy Cornbread Mix (8.5 Ounce Box)
- 1 whole Egg (large)
- 1/3 cups Milk
- 4 Tablespoons Sour Cream
- 1/2 cups Fresh Corn Kernels
- 1/4 cups Shredded Cheddar Cheese
- 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.
mix, egg, milk, sour cream, fresh corn, ubc
Taken from tastykitchen.com/recipes/breads/moist-and-tender-corn-bread-muffins/ (may not work)