MOIST CORN BREAD MUFFINS
- 2 boxes jiffy corn bread
- 2 eggs
- 8 oz reduced fat sour cream
- 14 oz canned corn, drained
preheat oven to 400°
mix together and spoon (scoop) into a lightly oiled muffin pan
Bake 15 to 20 minutes until golden brown
Very quick, easy and delicious.
Change the recipe by adding jalapeño, cheddar cheese, & / or crispy bacon
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