Name: Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: (2) 8.5 ounce boxes of Jiffy corn muffin mix; 1 (14.75 oz.) can of cream style corn; 1/2 cup milk; 1/2 cup sour cream; 2 large eggs

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These tasty cornbread muffins are made with just 5 pantry staples and are ready in just 20 minutes. Baked to golden perfection, they’re a satisfying snack or the perfect side dish.

cornbread muffins with one halved with pat of butter

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Cornbread muffins stem from the traditional Southern cornbread, but with a personal-sized twist that makes them irresistible and easy to serve. They have a golden exterior that encases a fluffy, slightly sweet crumb.

What’s fantastic about these muffins is their adaptability. You can enjoy them plain, or jazz them up with mix-ins like jalapeños for a kick, blueberries for a burst of sweetness, or cheese and herbs for a savory punch.

Why I love this recipe

I absolutely love this cornbread muffin recipe because it takes premade cornbread mix and maxes out the flavor with some add-ins
The ingredients come together so well, creating a texture that’s delightfully moist yet crumbly.

Ingredients

Jiffy corn muffin mix
cream style corn
milk
sour cream
eggs

Step by step

Preheat your oven to 350°F, and line a muffin tin with liners, or spray with non-stick spray.
In a large mixing bowl, whisk together corn muffin mix, cream style corn, milk, sour cream, and eggs.
Fill the cups of the muffin tin about 2/3 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Tips for Best Results

Always start with a fully preheated oven for even cooking.
Mix just until the ingredients are combined to keep the muffins light and fluffy.
Use a toothpick to check for doneness; it should come out clean when they’re ready.

Serving suggestions

Cornbread muffins offer remarkable versatility and pair well with numerous dishes. Ideal alongside a hot bowl of chili or robust stew, these muffins add a sweet, corn-filled flavor that enriches any meal.

They also beautifully accompany BBQ ribs or pulled pork, enhancing the overall richness. For a lighter touch, enjoy them with a crisp rainbow veggie salad, or as a sweet breakfast option with honey butter.

Got any leftover Jiffy corn muffin mix? Try making our corn waffles and cornbread casserole with ground beef. They’re just as easy to whip up, and I bet you’ll love them just as much as I do!

Variations

stir in some grated cheddar for a cheesy twist.
mix in some honey or sugar for a sweeter version.
include jalapeños or green chilies to give the muffins a spicy kick.

Storage

Keep them in an airtight container at room temperature for up to three days, or freeze them for longer storage.

When you’re ready to enjoy, reheat the muffins in the oven at 350 degrees until they’re warmed through. This method helps retain their delicious crust and keeps the inside moist. If you don’t mind a softer muffin simply reheat in the microwave.

If you try this recipe please comment and rate it below, I love hearing from you!