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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.
This recipe is so simple…Jiffy corn muffin mix, creamed corn, eggs, milk, and sour cream. The ingredient list seems a bit unimpressive, but once everything is stirred together and baked, you will be blown away by the incredible taste and soft texture of these savory, sweet muffins.
Creamed Cornbread Muffins start with “America’s Favorite” Jiffy Corn Muffin Mix. That store-bought shortcut is pretty good on its own, but by adding more flavor and texture from creamed corn, moisture from sour cream, and eggs to bind everything together, you’ve got something irresistible.
Five Ingredients You Need For This Recipe
- Jiffy Corn Muffin Mix – this mix contains all the dry ingredients, like cornmeal, flour baking powder, and baking soda needed to make the cornbread muffins.
- Canned Cream Style Corn – for added moisture and extra buttery corn flavor.
- Milk
- Sour Cream – this is the “secret” ingredient that adds moisture and a bit of tang that goes so well with the sweetness of the creamed corn.
- Eggs – to bind everything together, giving the muffins a cakelike texture.
Scroll down for the ingredient measurements and full instructions.
Often Asked Questions For Homemade Cornbread Muffins
No, Jiffy Cornbread Mix has all the dry ingredients in one convenient mix. Cornmeal is made from ground dried corn.
I prefer to use a muffin pan for this recipe. I’ve never used a baking dish or a cast iron skillet, but I’m sure it would work great, although you might have to adjust the baking time.
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.
Spray the muffin tin with non-stick cooking spray before adding the batter. You can also line the pan with paper liners.
Of course! Some of my favorites are cheddar cheese, chopped jalapeños, and whole corn kernels.
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.
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. But, for a little more inspiration, here are a few of my favorite dishes to serve with them:
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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.
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Servings: 18 Muffins
Ingredients
- 2 8.5 ounce boxes Jiffy Cornmeal Muffin Mix
- 1 14.75 ounce can cream corn
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs
Instructions
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Heat oven to 350 degrees. Coat a muffin tin with non-stick cooking spray. Set aside.
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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.
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Let muffins cool in the pan for 5 minutes, then remove to a cooling rack. Serve with butter.
Notes
For leftovers, store them in an airtight container in the refrigerator for up to 4 days.
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