"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cheese Stuffed Cornbread Muffins Recipe

  Tried it? Rate this Recipe:


This recipe for Cheese Stuffed Cornbread Muffins, by , is from Aunt Dorothy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Dorothy Coniglio


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!