Creamy Corn Muffins with Cheese

These Creamy Corn Muffins are a delightful blend of traditional corn muffins with a creative twist. The addition of cream cheese and sour cream gives them a rich, moist texture while enhancing the corn flavor. Perfect for breakfast or as a side dish, these muffins are both comforting and satisfying, making them a great addition to any meal.

Ingredients:

• 1 box Jiffy Corn Muffin Mix
• 1 cup corn kernels (fresh or canned)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners.
2. In a large mixing bowl, combine the Jiffy Corn Muffin Mix, corn kernels, softened cream cheese, sour cream, eggs, milk, salt, and black pepper. Mix until just combined.
3. If using, fold in the shredded cheddar cheese for added flavor.
4. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
5. Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
6. Allow to cool slightly before removing from the tin. Serve warm.