Jiffy Cornbread Muffins with Creamed Corn

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Easy Jiffy Cornbread Muffins with creamed corn, sour cream & milk. Soft, moist, and the perfect side for chili, soups, or holiday meals.

Prep Time10

Cook Time20

Total Time30

Course: Bread

Cuisine: American

Keyword: Jiffy Cornbread Muffins with Creamed Corn

Servings: muffins

Calories: 19kcal

Author: Lois

Get Recipe Ingredients

Preheat the oven to 350°F and prepare a muffin tin by lining it with paper liners or lightly coating it with nonstick spray.
In a large mixing bowl, whisk together the corn muffin mix, cream-style corn, milk, sour cream, and eggs until just combined.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool slightly before serving. Enjoy!

For extra sweetness, add a spoonful of honey or sugar to the batter.
Use a cookie or ice cream scoop to evenly portion the batter into the muffin tin.
Don’t overmix—stir just until the ingredients come together for light, fluffy muffins.
Let muffins cool slightly before removing to keep them from breaking apart.