Recipes
Giant Cheesy Double Corn Muffins
Description: Spotlighting the understated sweetness of corn, these cheesy muffins provide a tasty complement to a variety of dishes, especially those on the spicy side.

Instructions:

Preheat oven to 400 degrees F.         
         
Grease a 6-cup large muffin pan (1 cup capacity each).  Measure out 1/2 cup cheese for topping; reserve remaining for batter. Pulse corn in food processor until coarsely chopped, about 10 pulses. Add eggs and milk; pulse to blend, about 3 pulses.

Place corn muffin mix in a large bowl. Add sugar, remaining 1 1/2 cups cheese, and corn mixture; stir until no lumps of mix remain.  Spoon into muffin cups, dividing evenly.  ( Batter will almost fill cups.)  Sprinkle with reserved 1/2 cup cheese.

Bake until toothpick inserted in centers comes out clean, 18-20 minutes.  Remove from oven and cool on wire rack 5 minutes; turn out and serve hot.

Makes 6 large muffins.          

Serving suggestion:  Split and top with chili.         
Add ins:  Stir in 1/2 cup minced green onion or crumbled bacon when adding cheese to batter.

Ingredients:
1 8-ounce package Tillamook® Medium Cheddar Fancy Shredded Cheese (2-cups)        
1 1/2 cups fresh, frozen (thawed) corn, or 1 15-ounce can whole kernel corn, drained         
2 large eggs        
2/3 cup whole milk        
1 8-ounce box self-rising corn muffin mix (2 cups)        
2 tablespoons sugar