- 1 cup sour cream
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 (8 ounce) can cream-style corn
- 1/2 cup shredded Cheddar cheese
- 1/4 cup sliced green onions
- 1/4 cup butter or margarine, melted
- 1 egg, beaten
- 1 (8.5 ounce) package corn bread/muffin mix
- 3 tablespoons sunflower seeds
- In a bowl, combine the first seven ingredients; stir in corn bread mix just until moistened. Spoon into greased miniature muffin cups. Sprinkle with sunflower kernels. Bake at 375 degrees F for 30-35 minutes or until muffins test done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm.