I love to experiment with side dish recipes. These air fryer corn casserole muffins are a healthier and individual alternative to my original corn casserole. These have no butter at all and are made with less of each ingredient. They are delicious and tender. I actually served with chili and it was a perfect side dish.
Give these a try!
Corn Casserole Muffins
Ingredients:
3/4 cup Jiff corn muffin mix
6 T light sour cream
1 egg
15 oz canned corn
3/4 cup + 2 T canned creamed corn
Directions: In a medium bowl mix all the above ingredients till fully incorporated. Evenly add the mixture to 10 silicone cupcake liners. Preheat the air fryer, (mine preheats 400° for 4 minutes.) Add the cupcake liners to the basket or rack and cook at 330° for 15-17 minutes. Using a toothpick or knife, check a muffin to see if it comes out clean. If so, remove from the oven and let rest a few minutes, if the knife isn’t clean place back in the air fryer a few minutes. Enjoy.
Note: I use an air fryer oven. All air fryers are different. This cook temp/time may need to be adjusted to your specific air fryer. Cook time and temp is always trial and error with air fryers. You should check the muffins prior to the 15 minute mark. Maybe at the 10 minute mark.
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