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Cheese Stuffed Cornbread Muffins Recipe

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This recipe for Cheese Stuffed Cornbread Muffins, by , is from Aunt Dorothy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Dorothy Coniglio

Category:
Category:

Ingredients:  
Ingredients:  
2 packages Jiffy Corn Muffin Mix
2 Eggs
1 Cup Sour Cream
1/4 Cup Milk
24 1/2" cubes Havarti Cheese
(See Note)

Directions:
Directions:
Preheat oven to 350. Blend muffin mix, eggs, sour cream and milk together.
Batter should be a little lumpy. Let batter rest about 4 minutes.
Grease muffin tins. Depending on size, you'll have enough batter for about 16-18 muffins.
Fill cups with about 2 tablespoons batter, then drop in a cube of cheese.
Add another 2 tablespoons to cover. Bake for about 20 minutes or until golden brown.
(Empty muffin cups should be filled half way with water to ensure even baking.)
Note: You can use other cheeses according to taste, such as cheddar, colby, Monterey Jack, pepper Jack or Swiss.

 

 

 

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