Learn how to make Cheese Corn Muffins, one of Rita's recipes for nonperishable foods.

Cheese Corn Muffins


  • 1 (8½ -ounce) package corn muffin mix
  • ½ cup shredded Swiss cheese
  • ½ cup drained canned whole-kernel corn
  • 1/3 cup low-fat milk
  • 1 egg
  • 1 tablespoon Dijon mustard


  1. Preheat oven to 400 degrees.
  2. Coat 9 muffin cups with cooking spray.
  3. Combine muffin mix, cheese and corn in medium bowl.
  4. Combine milk, egg and mustard in 1-cup glass measure. Stir into dry ingredients; mix just until moistened. Fill 9 muffin cups two-thirds full with batter.
  5. Bake for 18-20 minutes or until lightly golden brown. Remove muffin pan. Let stand 5 minutes and then remove muffins. Serve warm.

Makes 9 muffins.