Cheddar Corn Muffins

Ingredients:

• 1 (14 3/4 oz) can cream style corn
• 2 (8 1/4 oz) boxes of Jiffy corn muffin mixture
• 2 eggs
• 1/2 cup milk
• 1/2 cup chopped onions
Advertisement


• 1 1/2 cups shredded Cheddar cheese (mild)

Directions:

Stir together all ingredients until just moistened. Fill greased muffin pan 2/3 full. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately. Serve warm. Yields about 2 dozen muffins. These can be frozen and warmed as needed.

By Sandy from Graettinger, IA