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Cheese Stuffed Cornbread Muffins Recipe

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This recipe for Cheese Stuffed Cornbread Muffins 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!
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 350º. 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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