This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
10 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cook's Note:

You may substitute 1 cup cottage cheese for the 1/2 cup Cheddar, if you prefer.

Nutrition Facts

189 calories; protein 5g 10% DV; carbohydrates 23.1g 7% DV; fat 8.7g 13% DV; cholesterol 36.5mg 12% DV; sodium 248.3mg 10% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2014
We really liked this recipe made as written. Next time I might add a little more cheese and hope it doesn't mess up the consistency. My husband loved them as is. I made full recipe and made six large muffins. Will make again. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/12/2014
We thought these were missing something...maybe more sugar? Sort of bland and we really couldn't detect the cheese even though I topped them with extra cheese before baking. I also topped some w/ a slice of jalapeno from my garden and that added a kick which was nice. I don't know that I would be making these again but Thanks for sharing the recipe.:) Read More
(6)
16 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
08/12/2014
We thought these were missing something...maybe more sugar? Sort of bland and we really couldn't detect the cheese even though I topped them with extra cheese before baking. I also topped some w/ a slice of jalapeno from my garden and that added a kick which was nice. I don't know that I would be making these again but Thanks for sharing the recipe.:) Read More
(6)
Rating: 5 stars
04/27/2014
We really liked this recipe made as written. Next time I might add a little more cheese and hope it doesn't mess up the consistency. My husband loved them as is. I made full recipe and made six large muffins. Will make again. Read More
(2)
Rating: 3 stars
01/26/2017
They were a little dry and pretty tasted like cornbread only. But good. And you can eat what you want instead of cutting a whole pan of cornbread. Read More
(1)
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Rating: 2 stars
09/02/2018
No flavour Read More
Rating: 3 stars
08/19/2018
These are bland and not really worth the effort to make corn muffins from scratch instead of a mix. Read More
Rating: 5 stars
07/03/2016
These light and tasty muffins are so easy to make. I actually got 14 muffins from this mix instead of 12. Read More
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Rating: 5 stars
09/28/2018
I enjoyed these.I liked the addition of cheese. Baked perfectly not to sweet. Served with chili Read More
Rating: 5 stars
01/29/2018
I used habanero monterey jack cheese for a little extra heat. These muffins were moist and delicious. I would use this recipe again. Read More
Rating: 5 stars
09/13/2016
Usually cornmeal anything is dry but these were moist and delicious. I didn't have kernel corn in my pantry so substituted cream corn and added a few drops of hot sauce. I also doubled the cheese with sharp cheddar. Read More