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Cheddar Corn Muffins


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


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


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Anonymous Flag
March 18, 20100 found this helpful

I am not a corn muffin fan but what caught my eye to try this recipe is the cheddar ;-) Thank you for the inspiration :-)

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