Best Creamed Corn Cornbread Muffins

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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.

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

Why You’ll Love This Easy Cornbread Muffin Recipe

This recipe is so simple… a couple of boxes of 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.

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

Five Ingredients You Need For This Recipe

Jiffy Cornbread 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.

How To Make Cornbread Muffins

Heat oven to 350 degrees. Coat a muffin tin with non-stick cooking spray. Set aside.
In a large bowl, whisk 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.

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 recipes 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.

How do I store leftovers?

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.

Tips And Tricks For Cornbread Muffins

Add-Ins

Cheese: Stir in a handful of shredded cheddar cheese or pepper jack cheese for a cheesy twist.
Jalapeño Peppers: For a little heat, mix in some diced jalapeños. Chopped green onion or green chiles are also great to add.
Corn Kernels: Add some sweet corn kernels (fresh, frozen, or canned) for added texture and a burst of sweetness.
Herbs: Fresh or dried herbs like chives, rosemary, or thyme can give a unique flavor.

Extra Tips

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.
Serve Warm with Butter: Cornbread muffins are best when served warm. If you made them ahead of time, pop them in the microwave for a few seconds before serving. Serve with a pat of butter for extra deliciousness.

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.

More Recipes Like This

5 from 14 votes

Creamed Corn Cornbread Muffins

Author: Donya Mullins

Course: Bread, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Servings: Muffins

Calories: 25kcal

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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.

Ingredients

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.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition

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