Cheesy Corn Muffins

Perfect addition to a bowl of steaming chili

Yield: 12 muffins

Ingredients

Add chopped onion to shopping list 1 cup chopped onion

Add (8 1/2 ounce) cream style corn to shopping list 1 can (8 1/2 ounce) cream style corn

Add sharp Cheddar cheese, shredded to shopping list 1 cup sharp Cheddar cheese, shredded

Add sour cream to shopping list 2/3 cup sour cream

Add canola oil to shopping list 2 tablespoons canola oil

Add eggs, slightly beaten to shopping list 2 eggs, slightly beaten

Add granulated sugar to shopping list 3 tablespoons granulated sugar

Add self-rising corn meal mix to shopping list 1 1/2 cups self-rising corn meal mix

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Directions:

Preheat oven to 400 F. Grease and flour muffin tins or use a nonstick cooking spray.

Spray skillet with nonstick cooking spray. Saute onion for about 5 minutes until tender.

In mixing bowl combine sauteed onion, corn, cheese, sour cream, oil, eggs and sugar. Add cornmeal mix and blend well. Fill the muffin tins 3/4 full and bake for 20 - 25 minutes. Remove muffins from tin and cool on wire rack.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.