Cheesy Corn Filled Corn Muffins

I bet you have a big holiday dinner coming up, don’t you? Full of ham or turkey, lots of salads and sides, desserts and breads. It’s a LOT of work. A lot.

So I am here to help you. No…I’m not making dinner FOR you. I’m just here to offer a little help in the way of a side/bread dish that you and your family will adore, and it’s EASY on you. Yep…easy.

These corn muffins really fit that bill.

They are cheesy. Gooey. Sweet. They have a great bite to them, thanks to the whole kernels of corn, and the flavor? Well, it’s so Southern and rich. You could certainly make a meal of them, were you so inclined. Slather a big dollop of butter across one straight out of the oven?

Cheesy Corn Filled Corn Muffins

  • Prep Time: 5 minutes
  • Total Time: 35 minutes
  • Effort: Easy
  • Servings: 12


  • 1 package Krusteaz Honey Cornbread & Muffin Mix
  • 1 can (15 ounce) creamed corn
  • 1/3 cup melted butter
  • 1 egg
  • 1/2 cup shredded cheese (mozzarella or cheddar)


Preheat oven to 350°F. Lightly grease or spray a standard muffin pan.

Stir together cornbread mix, creamed corn, butter and egg until moistened. Pour batter into prepared muffin pan.

Bake 20 minutes, then remove and top with cheese. Return to oven 4-5 minutes, or until cheese is melted and muffins are golden brown. Cool 5 minutes; gently loosen and remove from pan. Store in airtight container.