Creamed Corn Cornbread Muffins- this doctored Jiffy Corn Muffin Mix recipe makes a great side for any meal. So easy and scrumptious.
Super Moist Muffins
With the addition of a can of creamed corn and sour cream, these corn muffins have a super moist texture. The creamed corn gives them extra corn flavor.
Quick and Easy To Make
I love making corn muffins because they are in individual portions and they bake really quickly. These muffins bake in just 20 minutes and it only takes about 5 minutes to prepare the batter.
What To Serve Creamed Corn Cornbread Muffins With
These easy Jiffy muffins go great with a bowl full of chili, Spicy Collard Greens, Spicy Black-Eyed Peas, Black-Eyed Pea and Sausage Chili, and Southern Cabbage. Slather them with butter or drizzle them with honey for even more flavor.
These easy cornbread muffins are sure to become a go to recipe. I like them almost as much as this Best Jiffy Cornbread recipe.
Note: This is not a southern-style cornbread which is dry and crumbly with little to no sugar. If that kind of cornbread is the only conrbread you like, you won’t like this one and would probably refer to it as Yankee cornbread.
Make Them Spicy
If you want to make the corn muffins spicy, add 1/2 teaspoon of cayenne pepper to the batter.
Kitchen Tools I Use
- Muffin Tin– use a good quality non-stick muffin tin and you want have any trouble with the muffins sticking.
Storage and Freezing
Muffins can be stored at room temperature in an airtight container for 4 days or for 1 week in the refrigerator. Wrap individually and freeze for up to 2 months., Thaw in the refrigerator overnight and warm in a microwave or oven.
More Cornbread Recipes
- Buttermilk Cornbread Muffins
- Honey Cornbread
- Texas-Style Jiffy Cornbread
- Boston Market Style Cornbread
- Hot Water Cornbread
Creamed Corn Cornbread Muffins
Equipment
Ingredients
- 2 (8.5-ounce) boxes Jiffy Corn Muffin Mix
- 1 (14-ounce) can creamed corn
- 2 large eggs, lightly beaten
- ½ cup milk
- ⅓ cup sour cream
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees and spray a 12-cup muffin tin well with cooking spray.
- In a large bowl, stir together all ingredients just until combined.
- Evenly divide the batter between the 12 muffin cups.
- Bake for 20 minutes or until they feel firm when you press down gently on the top.
- Let cool in pan for 5 minutes and then run a knife around the outside of each cup and remove them from the pan.
