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.
Serve these muffins with a bowl of White Chicken Chili and a green salad for an easy weeknight meal that’s hearty and wholesome.
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5-Star Reader Comment
“This is a favorite “go to” recipe. The creamed corm makes all the difference other cornbread can be crumbly. But this great. I make it all the time.”
Carol Lynn
This recipe is simple, and while the ingredient list seems unimpressive, once everything is stirred together and baked, you will be blown away by these savory, sweet muffins’ incredible taste and soft texture.
Creamed Cornbread Muffins start with “America’s Favorite” Jiffy Corn Muffin Mix. That store-bought shortcut is pretty good on its own, but I decided to add more flavor and texture from creamed corn and moisture from sour cream. I mixed in the eggs to bind everything together, and then I had something irresistible!
Creamed Cornbread Muffin Ingredients
November Cook Club Recipe
Join the Southern Soul Cooking Club by making this recipe. You’ll have a chance to win a $100.00 Amazon gift card. Here’s how:
- Make the recipe.
- Leave a star rating and comment by November 30, 2024.
- The winner will be announced on December 1st via email.
- Jiffy Cornbread Mix: This mix contains all the dry ingredients needed to make cornbread muffins, such as cornmeal, flour, baking powder, and baking soda.
- Canned Cream Style Corn: for added moisture and extra buttery corn flavor.
- Baking Basics: A few additions take these muffins to the next level. Milk, eggs, and sour cream are the “secret” ingredients. They add moisture and a tang to complement the sweet creamed corn.
Variations And Additions
- Add de-seeded and diced jalapenos for some heat.
- One of my favorites is to add honey for extra sweetness.
- For a cheesy twist, stir in a handful of shredded cheddar or pepper jack cheese.
- Add some sweet corn kernels (fresh, frozen, or canned) for added texture and sweetness.
- Fresh or dried herbs like chives, rosemary, or thyme can give a unique flavor.
How To Make Cornbread Muffins
- Heat oven to 350 degrees. Coat a muffin tin with non-stick cooking spray. Set aside.
- Whisk all ingredients until blended in a large bowl, but do not over-mix. Spoon into prepared muffin cups. Bake for approximately 20 minutes until golden around the edges and when a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the pan for 5 minutes, then remove to a cooling rack. Serve with butter.
Donya’s Tips For The Best Muffins
- To ensure they’re perfectly baked, insert a toothpick into the center of each muffin. If it comes out clean, the muffins are done. Cool the muffins on a wire rack, then serve.
- Spray the muffin tin with non-stick cooking spray before adding the batter to prevent the muffins from sticking to the pan. You can also line the pan with paper liners.
- Customize the size, depending on your preference or occasion, you can make mini muffins, standard-sized muffins, or even jumbo muffins. Just adjust the baking time accordingly.
Commonly Asked Questions
No, Jiffy Cornbread mix has all the dry ingredients in one convenient mix. Cornmeal is made from ground-dried corn.
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.
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. They are delicious with Award Winning Southern Soul Chili, Hearty Turkey Chili, or Southern Chicken Stew, of course. But they can also be served with Crock Pot Bourbon Meatballs or Crock Pot Country Style Pork Ribs.
More Cornbread Recipes You’ll Love
If you tried this Creamed Corn Cornbread Muffin Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 8.5 ounce boxes Jiffy Cornmeal Muffin Mix
- 1 14.75 ounce can cream corn
- ½ cup milk
- ½ cup sour cream
- 2 large eggs
Instructions
- Heat oven to 350 degrees. Coat a muffin tin with non-stick cooking spray. Set aside.
- In a large bowl, mix all ingredients until blended, but do not over mix. Spoon into prepared muffin cups. Bake for approximately 20 minutes until golden around the edges and when a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the pan for 5 minutes, then remove to a cooling rack. Serve with butter.
Notes
- 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.
- 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.
Nutrition
Donya's Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
Any suggestions on baking time to make these mini muffins??
Generally you can start by reducing baking time by around 10 minutes for mini muffins. Good luck! ~Donya
These r so good and tasty! Made a double batch and got 43 regular size muffins.
Thank you for your review! I am so glad you enjoyed them. ~Donya