1 tbsp. butter or margarine
2 pkg. (8-1/2 oz. each) corn muffin mix
1/2 cup sour cream
1/2 cup shredded cheddar cheese
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| CHEESY CORN MUFFINS | ||
| Yields about 1 dozen | ||
| 1/4 cup chopped onion 1 tbsp. butter or margarine 2 pkg. (8-1/2 oz. each) corn muffin mix 1/2 cup sour cream 1/2 cup shredded cheddar cheese |
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| In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400 for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack. | ||