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Creamed Corn Cornbread Muffins
Creamed Corn Cornbread Muffins- this doctored Jiffy Corn Muffin Mix recipe makes a great side for any meal. So easy and scrumptious.
Course
Bread
Cuisine
Southern
Keyword
jiffy, muffins
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
Equipment
12-cup Muffin Tin
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.
Notes
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.
Nutrition
Calories:
239
kcal
|
Carbohydrates:
35
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.1
g
|
Cholesterol:
42
mg
|
Sodium:
447
mg
|
Potassium:
125
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
230
IU
|
Vitamin C:
1
mg
|
Calcium:
48
mg
|
Iron:
1
mg