Corny Meal Muffins Recipe
Ingredients
| Eggs | 2 , beaten | |
| 1 8 3/4-ounce can cream-style corn | ||
| Milk | 1/3 Cup (16 tbs) | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| 2 7- or 8 1/2-ounce packages corn muffin mix | ||
Directions
Grease muffin pans or line with paper bake cups. Set pans aside. In a medium mixing bowl combine eggs, corn, and milk. Stir in cheese. Add dry muffin mix and stir till moistened (batter should be lumpy).
Fill each cup two-thirds full. Bake in a 400° oven for 15 to 20 minutes or till a wooden toothpick comes out clean and the tops are slightly golden. Cool muffins in the pans for 5 minutes. If necessary, loosen carefully with a knife. Remove muffins from pans. Serve warm or cool completely.
Fill each cup two-thirds full. Bake in a 400° oven for 15 to 20 minutes or till a wooden toothpick comes out clean and the tops are slightly golden. Cool muffins in the pans for 5 minutes. If necessary, loosen carefully with a knife. Remove muffins from pans. Serve warm or cool completely.
Chef
