Creamed Corn Cornbread Muffins

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

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Creamed Corn Cornbread Muffins

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.

Prep Time10

Cook Time20

Course: Bread, Snack

Cuisine: American

Servings: Muffins

Calories: 25kcal

Author: Donya Mullins

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.

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

Nutrition