The Best Southern Cornbread Muffins with Jiffy Mix
Simple, moist, delicious cornbread muffin recipe
Servings: 6 muffins
Ingredients
- 1 box jiffy cornbread mix
- 1/2 can (14.75oz) creamed corn approximately 1 cup (I typically freeze the other portion to use another time)
- 2 large eggs
- 1 tablespoon butter, melted
Option to use sour cream
- 1 cup sour cream
- 1/4 cup frozen corn
- 1 tablespoon sugar
Instructions
- Preheat the oven to 450°
- Prepare every other cup in the muffin pan with a pan release or baking spray/cream. Alternatively, you can line them with cupcake liners. If you're looking for cornbread with portion will fit in an 8x8 pan.
- Place all ingredients in a bowl and mix with a spatula or wooden spoon until well combined.
- You will be placing the batter in the prepared cups. About 1/4 cup goes into each muffin cup, divide it evenly.
- Bake at 450° for 15 mintues, or until a toothpick comes out clean.
- Serve warm with butter, jam, or your favorite topping.
- This recipe easily doubles for 12 muffins.
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