Cheesy Fire-Roasted Cornbread Muffins

These cornbread muffins get a fire roasted twist with fire roasted corn, rotel, sour cream, and cheddar cheese

Ingredients

• 1 box Jiffy cornbread mix

• One (15 oz) can fire-roasted corn, drained

• 1 cup sour cream

• 2 cups shredded sharp cheddar cheese

• 1 (10 oz) can Rotel, drained

Directions

1. Preheat your oven according to the baking instructions on the cornbread mix package.

2. In a large mixing bowl, prepare the cornbread mix according to the package directions. Fold in the fire-roasted corn, sour cream, cheddar cheese, and Rotel until evenly combined.

3. Spray your muffin tin with non-stick cooking spray. Spoon the cornbread mixture into the muffin tin, filling each cup about ¾ full.

4. Bake in the preheated oven as directed on the cornbread mix package, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.