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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 Creamed Corn Cornbread Muffins take classic Southern cornbread to the next level with creamy sweetness in every bite. Made with Jiffy mix and creamed corn, 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: 1muffin | Calories: 146kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 249mg | Potassium: 62mg | Fiber: 2g | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg

Find it online:

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