Thursday, January 20, 2011

Cheddar Cheese Corn Muffins

It is that time of year,

time for chili, stews and soups.

So, here is my great little "corny" muffin to go with those warming, stick to your rib meals...

Cheddar Cheese Corn Muffins
makes 8-12
printer friendly


1 C. yellow corn meal, self rising
1 T. sugar
1 egg, beaten
¾ C. milk
2 T. melted butter
1 ½ C. shredded cheddar cheese

Beat egg, add milk and butter.
Add corn meal and sugar, beating enough only to moisten.
Stir in cheese.
Spoon batter into greased or lined muffin pan.
Bake at 400 degrees F for 20 to 30 min.

*Sprinkles Tips: Sometimes I like to add about 1/2 a can of cream style corn to add that corn texture and amp up the flavor, also a little bit more sugar also gives you a nice sweet corn muffin!

Super easy, fast and great addition to your pot roast, chili, soup, or even main meal!


Until Next time,
Happy Baking!

1 comment:

  1. Stop it! You're killing me! Carb craving oveload. LOVE IT!!!