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A bread bowl line with a blue cloth filled with cream, corn cornbread muffins.
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5 from 1 vote

Creamed Corn Cornbread Muffins with Jiffy

These Sweet Cornbread Muffins with Creamed Corn take classic Southern cornbread to the next level with creamy sweetness and only 5 ingredients. Made with Jiffy mix they’re quick, easy, and turn out perfect every time. Whether you’re serving them with chili, BBQ, or a home-cooked meal, this no-fail recipe is one you’ll come back to again and again!
Author: Nikki Lee
Servings: 16 muffins
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes

Equipment

  • muffin pan

Ingredients 

  • 2 large eggs
  • 1 - 15 ounce can creamed corn
  • ½ cup milk
  • ½ cup sour cream
  • 2 - 8.5 ounce Boxes of Jiffy Cornbread Mix

Instructions

  • Heat oven to 350 degrees. Spray a muffin tin with non-stick baking spray. Set aside.
  • In a large bowl, add eggs and slightly beat. Then add in creamed corn, milk, sour cream, and jiffy mix and stir with a spatula until blended, but do not over mix.
  • Spoon into prepared muffin cups.
  • Bake for 18 - 20 minutes, edges are golden and when a wooden pick or cake tester inserted into the center of a muffin comes out clean.
  • Remove from the oven and let cool in the muffin pan for 5 minutes. Then they should turn out of the pan easily.

Nutrition

Serving: 1 muffin | Calories: 146 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.002 g | Cholesterol: 26 mg | Sodium: 249 mg | Potassium: 62 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 121 IU | Vitamin C: 0.2 mg | Calcium: 36 mg | Iron: 1 mg

Find it online:

www.soulfullymade.com/creamed-corn-cornbread-muffins/