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Jiffy Cornbread Muffins

Jiffy Cornbread Muffins

JC Phelps
The perfect pairing with many main dishes, you're going to love these five ingredient Jiffy Cornbread Muffins!
5 from 30 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Southern
Servings 24 muffins
Calories 114 kcal

Ingredients
  

  • 17 oz. Jiffy corn muffin mix two 8.5 boxes
  • 14.75 oz. can of cream style corn
  • ½ c. milk
  • ½ c. sour cream
  • 2 eggs large

Instructions
 

  • Preheat your oven to 350F.
  • 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 ⅔ full.
  • Bake for 20 minutes (to ensure doneness, a toothpick should come out of the muffin clean). Allow the muffins to cool prior to enjoying!

Notes

  • For extra flavor, consider adding a tablespoon of honey or maple syrup to the batter.
  • Avoid over-mixing the batter to prevent dense muffins; mix until just combined for light and fluffy texture.
  • To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they're ready.

Nutrition

Calories: 114kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 18mgSodium: 218mgPotassium: 65mgFiber: 2gSugar: 5gVitamin A: 94IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword jiffy cornbread muffins
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