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
Meet the Cornbread Muffins Everyone Fights Over
These little muffins have caused more ‘who gets the last one?’ moments around my table than just about anything else I bake!
I’ve been making cornbread every which way for years, but my creamed corn cornbread muffins have earned a permanent spot in my kitchen. I love that I can stir everything together in one bowl, pop the pan in the oven, and have a basket of warm cornbread ready by the time the pot of chili or stew hits the table. These are the muffins I reach for on busy weeknights, game days, and especially when I’m feeding friends—because I know they’ll turn out right every single time.
Enjoy!
Donya’s Tips For The BEST Cornbread Muffins
- Don’t overmix the batter; stir just until everything is combined and you don’t see big streaks of dry mix.
- Grease the muffin pan well or use paper liners to keep the muffins from sticking.
- Start checking for doneness a little early; look for golden edges and a clean toothpick in the center.
- Let the muffins cool in the pan for a few minutes before moving them to a rack so they set and don’t fall apart.
- If you change the muffin size (mini or jumbo), adjust the baking time and rely on color and the toothpick test, not just the clock.
Ingredients You’ll Need
- Jiffy Corn Muffin Mix – The base that gives you cornmeal, flour, and leavening all in one simple shortcut.
- Canned cream-style corn – Adds moisture, sweetness, and extra corn flavor so the muffins stay soft instead of dry.
- Milk – Loosens the batter and helps it bake up tender.
- Sour cream – The “secret” ingredient that adds moisture and a light tang that balances the sweetness.
- Eggs – Bind everything together and help the muffins rise nicely.
Jiffy Mix vs. Cornmeal: What’s the Difference?
Jiffy isn’t just cornmeal in a box, and that’s where a lot of confusion starts. Jiffy Corn Muffin Mix already has cornmeal, flour, sugar, and leavening blended together, so it’s a complete baking mix, not a single ingredient. Plain cornmeal is just ground dried corn, with no flour or rising agents added. That’s why you can’t swap straight cornmeal for Jiffy in this recipe and expect the same results—the muffins won’t rise or hold together the same way. For these soft, moist creamed corn cornbread muffins, stick with the mix as written so you get the tender texture and reliable rise we’re after.
How To Make Cornbread Muffins
- Prepare your muffin tin by greasing it well or lining it with paper liners.
- Stir all the ingredients together in a large bowl just until combined.
- Spoon the batter into the muffin cups, filling them evenly.
- Bake until golden around the edges, and a toothpick in the center comes out clean, then cool briefly before serving.
Simple Ways To Change Things Up
- 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.
More Cornbread Recipes You’ll Love
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
FAQ: Your Creamed Corn Muffins Questions Answered
No, you can bake the batter in a greased baking dish or loaf pan, but it will take longer to bake. Use a toothpick in the center to check when it’s done.
Cool completely, then store in an airtight container at room temperature for a day or two or in the fridge for several days. For longer storage, freeze and reheat gently.
Yes. Mini muffins will bake faster and jumbo muffins will take longer; start checking early and watch for golden edges and a clean toothpick.
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.
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!
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Hello Donna
This is such a great and really easy to make recipe !!! The flavour is out of this world !! Even a picky eater like a buddy of mine lol he couldn’t believe that i made these haha
he thought they were the best he’s ever tasted
thank you cause I also loved the flavour of the also
thank you
Robert B
Hey Robert — thank you so much for the kind note! I’m so glad to hear the recipe was a hit (even with the picky eaters 😄). Sounds like you knocked it out of the park. I love that you’re making time to enjoy cooking for yourself and your friends. Keep on trying new things and thanks for sharing the love!
~Donya
Hello Donna doll
this was the best corn bread i ever made thank you
I try to experience different recipes as i live by myself
One of my buddies came over the other day … It was time to eat so we had fried chicken and mini cornbreads loafs
My Buddy went nuts over the flavour of the cornbread
so just thought i’d tell ya and soo easy to make also although it was a little longer bake time cause i made loaf but worked out
thank you
Robert B
Hi Robert — now that sounds like a proper Southern meal! Fried chicken and mini cornbread loaves? I’m honored to be part of that dinner table moment. So glad the cornbread turned out so well for you — even with the loaf pan adjustment! Thanks for taking the time to write in and share your story. It made my day.
~Donya
Yum! I am from Alabama and so…I slather with butter AND SUGAR!!
Haha, I love it! That’s true Alabama style right there — nothing like a little butter and sugar to take it over the top. Sounds absolutely delicious!
~Donya
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