This post may contain affiliate links. Please read our disclosure policy.
If there’s one thing I know for sure, it’s that a good cornbread muffin belongs on every Southern table. These Sweet Creamed Corn Cornbread Muffins take things up a notch with sweet, creamy goodness in every bite—super easy and made with Jiffy mix! They come together in minutes and always turn out soft, moist, and absolutely delicious. No guesswork, no stress—just a no-fail, family-favorite recipe that works every single time.
Nikki’s Recipe Rundown
- Taste: Sweet, buttery, and full of rich corn flavor—just like a good Southern cornbread should be!
- Texture: Moist, soft, and tender with a slightly golden edge. No dry, crumbly cornbread here!
- Ease: So easy, it’s almost foolproof. Just mix, scoop, and bake!
- Pros: Simple staple ingredients, quick prep, and the perfect side for just about any meal.
- Considerations: These muffins lean on the sweeter side, so if you prefer a more savory cornbread, you might want to add a pinch of salt or try a savory cornbread recipe.
- Repeat Worth: 100%! Once you make them, you’ll keep coming back to this recipe. It’s so quick & easy to throw together.
Cornbread has always been a staple in my house, whether it was served with a big pot of chili or just enjoyed warm with a slather of butter and honey. But let’s be real—sometimes, we just don’t have the time (or patience) to make cornbread from scratch. That’s where these Creamed Corn Cornbread Muffins come in. They’re soft, slightly sweet, and so ridiculously easy that you’ll wonder why you ever made cornbread any other way.
What I love most about these muffins is their versatility. They’re perfect for weeknight dinners, holiday spreads, or even breakfast with a drizzle of honey. And because they’re made with Jiffy mix, you get that homemade taste with none of the hassle. If you’ve got five minutes and a muffin tin, you’ve got golden, tender cornbread muffins that everyone will love.
Easy Southern Cornbread Muffin Ingredients
These muffins are made with just five ingredients, all of which you probably already have on hand!
- Jiffy Cornbread Mix – The ultimate shortcut for easy, foolproof cornbread.
- Creamed Corn – Adds moisture and natural sweetness.
- Sour Cream – Gives the muffins a rich, tender texture.
- Milk – Helps thin the batter for the perfect consistency.
- Eggs – A must for structure and fluffiness.
Variations and Substitutions
- 🌶 Jalapeño Cheddar: Add diced jalapeños and shredded cheddar for a savory kick.
- 🍯 Honey Butter Glaze: Brush the tops with melted butter and a drizzle of honey after baking. Or use my Honey Cinnamon Butter for something out-of-this-world delicious!
- 🧄 Savory Herb: Mix in a little garlic powder and freshly chopped parsley or your favorite herbs.
How To Make Creamed Corn Cornbread Muffins
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Prep the Oven & Muffin Tin
Preheat your oven to 350°F and spray a muffin tin with non-stick baking spray. This helps the muffins pop right out once they’re done baking.
Step 2: Mix the Batter
In a large bowl, lightly beat the eggs.
Then, stir in the creamed corn, milk, sour cream, and Jiffy mix. Use a spatula to mix until everything is just combined—don’t overmix!
Step 3: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Step 4: Bake to Perfection
Pop the muffins in the oven and bake for 18-20 minutes. You’ll know they’re ready when the edges are golden, and a toothpick inserted in the center comes out clean.
Step 5: Cool & Enjoy
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with butter or honey for the ultimate treat!
Recipe Tips for the Most Moist Cornbread Muffins
- Don’t Overmix! Stir until just combined—overmixing can make the muffins dense.
- Use a Cookie Scoop for even muffin sizes and easy portioning.
- Check for Doneness by inserting a toothpick or cake tester in the center—it should come out clean.
- Rest Before Removing – Let the muffins cool in the pan for 5 minutes so they pop out easily.
Recipe FAQs
Not for this recipe! Creamed corn adds moisture and sweetness that whole corn kernels just won’t provide. If you swap it out, the texture will be drier.
Absolutely! Just grease your skillet well, pour in the batter, and bake at 350°F for about 25-30 minutes or until golden and set in the center.
Yes, if you want them to be super moist! But if you’re out, you can use plain Greek yogurt as a substitute.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
How to Store Cornbread Muffins
Make-Ahead: Mix the batter and store it covered in the fridge for up to 4 hours before baking.
Storage: Keep in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap muffins individually and freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.
What to Serve Creamed Corn Muffins Made with Jiffy Mix
These sweet and tender cornbread muffins are the perfect side dish for just about any meal. Whether you’re serving up a cozy bowl of soup or a plate of smoky BBQ, these muffins bring just the right amount of comfort and flavor to the table. Here are some of my favorite pairings:
🥣 Chili & Soups – There’s nothing better than warm cornbread alongside a hearty bowl of Homemade Chili or Chicken and Dumplings Casserole. The sweetness of the muffins balances out the savory flavors perfectly.
🍖 BBQ & Pork – Whether you’re making Slow Cooker BBQ Beef Brisket or Ribs, these muffins add just the right touch of sweetness to any smoky, tangy dish.
🥬 Southern Sides – A muffin on the side makes even a light meal feel hearty! Try them with Southern Collard Greens or Southern Rice and Tomatoes.
Got a favorite way to serve them? Let me know in the comments! 😊
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Creamed Corn Cornbread Muffins with Jiffy
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.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
