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!
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
Southern Traditions: Timeless Recipes to Make, Share, and Love!
GET THIS FREE GUIDE: Southern dishes with easy prep and timeless flavor in every bite.
Five stars ! So delicious and moist- I added these to my thanksgiving dinner. Opted out of cooked corn and figured I could just contain it in the corn muffin – a total hit! Sweet moist corn muffin.
Thank you, Jamie! I like how you think and I’m so glad you enjoyed the muffins.I’m honored to have been a little part of your Thanksgiving celebration.
~Donya
Super easy & delicious!!The creamed corn makes them so moist. Good by themselves, but a perfect side with chili.
Wonderful! Thanks so much.
~Donya
Absolutely love this channel!!!!
Wonderful! Thanks so much.
~Donya
I made two batches for a Catfish Fry and everyone LOVED them and asked for the recipe. I added some honey to the batter and also had honey to add on top. Thought about adding a can of corn, but I didn’t think it needed it. You get bites of corn from the creamed corn. Will definetely make again and again!
This is great, Jo! Thanks for sharing. I really appreciate the great rating as well.
~Donya
Hi there! Just wondering how much honey to add? I’d love to try these with a little added sweetness. Thank you!
Delicious!!!! I added a handful of shredded sharp cheddar cheese and 1 tablespoon of sugar
Quick and easy but delicious. Perfect with creamy potato and ham soup. Made more than expected 18 muffins, we will be enjoying them for a few more days.
Wondereful!
~Donya
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
Thanks so much, Carol!
~Donya
Absolutely delicious, Donya! They look so pretty, too. I did them at 330° for 12.5 minutes in the air fryer. Thank you for another reliable and scrumptious recipe. Having these with a big crock pot full of chili.
WOW! What a great idea using the air fryer. Thank you for your kind words and the great rating.
~Donya
Thanks for sharing this.
now can’t wait to try it.
Looks Good I got to try this, I love corn bread any way.
Thanks for sharing this recipe.
Hey there Brenda!
If you’re a fan of cornbread then these Creamed Corn Cornbread Muffins were made for you! This recipe is super simple to prepare since it’s technique a ‘short-cut’ recipe and the flavors are incredible. Thank you so much for your phenomenal rating, I’m so happy to hear that you’re giving this recipe a try! Let me know how everything turns out, I’d love to hear what you think!
~Donya