

Bake Time: 30 Min
Serving Size: 21 Servings
Ingredients
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
Directions
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.
Nutritional Information
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.
Source: tasteofhome.com
by PEYOTECOYOTE
February 20, 2013
ty
by BOOBEAT1984
June 16, 2012
by SCHEEPY
May 04, 2012
by AECF
May 03, 2012
by ICANWATCH
May 03, 2012
thanks but not sure i would like corn kernels in my muffins!
by FAMJR
May 03, 2012
by JOERACER
May 03, 2012
What a great idea!!!! Should work really well at all kinds of gatherings!!
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