Cornbread Soufflé Muffin

Cornbread Soufflé Muffins

These must be served hot and with butter. Heaven on earth.

The recipe is really easy, so enjoy looking fancy. If you have to reheat them just pop them in the microwave for 10 to 15 seconds and they will be as good as new. But I repeat, they must be served hot!

Recipe:

Preheat the oven to 375°

Ingredients:

1 box jiffy corn muffin mix

Two eggs

1/2 cup sour cream

1 cup canned corn

1 cup shredded cheese plus 1/2 cup to top

2 tablespoons dried chives

• Spoon evenly into a well-greased 12 count muffin pan.

• Top each with shredded cheese

• Bake for 20 to 25 minutes

• Brown the tops in the broiler

• Serve hot - topped with butter