A few days ago, I was having one of those nights when I needed to make something quick. Luckily, there was leftover beef stew in the fridge that my husband had made, but I had to make something to go with it. The answer? Corn muffins. These muffins were super moist with a few surprises of corn in each muffin. I did the semi-homemade thing and used a box of mix and just doctored it up a bit. Hey, if Sandra Lee can do it, so can I!
Cheesy Corn Muffins
1 box corn muffin mix (Jiffy)
1 egg
1/3 c milk
1/2 c corn kernels
1/2 TB oil
1/4 c shredded cheddar, plus some for sprinkling
1. Mix everything together and let sit for 3-4 minutes.
2. Spoon into muffin pan, about 1/3 full each.
3. Sprinkle about 1 tsp shredded cheese onto each muffin.
4. Bake according to box directions.
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