Step 1

Prep: Begin by preheating the oven to400°F. Then, lightly grease a mini or standard size muffin pan. I used a minimuffin pan for these, if you use a standard size you might need to adjust your baking time.

Step 2

Also, cut the cheese sticks into 5or 6 pieces each, these chunks will be pressed into the center of the muffin batter before baking. Set aside for later use.

Step 3

Batter: Next, in a large bowl, stir together the cornbread mix, milk, vegetable oil, the egg, canned corn and the shredded cheese, until well blended.

Step 4

Proceed to scoop the batter into the prepared muffin pan using a 1 ½ tablespoon (#cookie scoop. Then, place a chunk of the cut up cheese stick into the center of each muffin. If you are using a standard size muffin pan, scoop 2 ½ tablespoons (#24 scoop) batter into each muffin cup.

Step 5

Bake: Place the muffin pan in the preheated oven and bake for 12-14 minutes or until light golden brown. If you used a standard size muffin pan, they make take a few minutes longer. Check on them at the 15 minute mark, bake for 2 minute intervals if the batter is still wet in the center.