Prep Time: 10 Min
Bake Time: 30 Min
Serving Size: 21 Servings
1 cup (8 ounces) sour cream
1 can (8 ounces) whole kernel corn, drained
1 can (8-1/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
1/4 cup sliced green onions
1/4 cup butter, melted
1 egg, beaten
1 package (8-1/2 ounces) corn bread/muffin mix
3 tablespoons sunflower kernels
In a bowl, combine the first seven ingredients; stir in corn bread mix just until moistened. Spoon into greased miniature muffin cups. Sprinkle with sunflower kernels. Bake at 375 Degrees for 30-35 minutes or until muffins test done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm.
1 serving (2 each) equals 125 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 210 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.
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