Creamed Corn Cornbread Muffins

Name: Creamed Corn Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 8.5 ounce boxes Jiffy Cornmeal Muffin Mix; 1 14.75 ounce can cream corn; 1/2 cup milk; 1/2 cup sour cream; 2 large eggs

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These cornbread muffins are bursting with corn flavor and are great served alongside your favorite chili, soup, or stew. Creamed Corn Cornbread Muffins, made in less than 30 minutes, are amazing right out of the oven slathered with butter, and great to serve at any meal, any time of the year.

Beautifully baked corn muffins made with creamed corn and served with butter.

This recipe is so simple…Jiffy corn muffin mix, creamed corn, eggs, milk, and sour cream. The ingredient list seems a bit unimpressive, but once everything is stirred together and baked, you will be blown away by the incredible taste and soft texture of these savory, sweet muffins.

Creamed Cornbread Muffins start with “America’s Favorite” Jiffy Corn Muffin Mix. That store-bought shortcut is pretty good on its own, but by adding more flavor and texture from creamed corn, moisture from sour cream, and eggs to bind everything together, you’ve got something irresistible.

Ingredients for creamed corn cornbread muffins made with Jiffy corn mix.

Five Ingredients You Need For This Recipe

Jiffy Corn Muffin Mix – this mix contains all the dry ingredients, like cornmeal, flour baking powder, and baking soda needed to make the cornbread muffins.
Canned Cream Style Corn – for added moisture and extra buttery corn flavor.
Milk
Sour Cream – this is the “secret” ingredient that adds moisture and a bit of tang that goes so well with the sweetness of the creamed corn.
Eggs – to bind everything together, giving the muffins a cakelike texture.

Scroll down for the ingredient measurements and full instructions.

Baked corn muffins made with creamed corn and Jiffy mix baked in a muffin tin.

Often Asked Questions For Homemade Cornbread Muffins

Is Jiffy mix the same as cornmeal?

No, Jiffy Cornbread Mix has all the dry ingredients in one convenient mix. Cornmeal is made from ground dried corn.

Do I have to use a muffin pan?

I prefer to use a muffin pan for this recipe. I’ve never used a baking dish or a cast iron skillet, but I’m sure it would work great, although you might have to adjust the baking time.

How do I know when the muffins are done?

Test the muffins by inserting a toothpick into the center of the muffin. If it comes out clean, the muffins are done. Cool the muffins on a wire rack, then serve.

How do I keep my muffins from sticking to the pan?

Spray the muffin tin with non-stick cooking spray before adding the batter. You can also line the pan with paper liners.

Can I add other ingredients to this recipe?

Of course! Some of my favorites are cheddar cheese, chopped jalapeños, and whole corn kernels.

These yummy muffins store beautifully in the fridge for up to 4 days if you have any leftovers. They also freeze well, stored in an airtight container for up to 3 months.

How To Serve Creamed Corn Cornbread Muffins

Warm cornbread muffins served with butter and maybe a drizzle of honey make a great side dish for almost any meal. But, for a little more inspiration, here are a few of my favorite dishes to serve with them:

Corn Muffins served with butter, warm in a blue bowl for lunch or dinner.

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