Hey, y’all! Is there a better side pairing than Jiffy Cornbread Muffins? These delicious muffins only require 5 ingredients and are downright delicious. They pair perfectly with chili, barbecue, salads, or simply enjoyed with butter and jam!
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Ingredients: Jiffy Cornbread Muffins
- (2) 8.5 ounce boxes of Jiffy corn muffin mix
- 1 (14.75 oz.) can of cream style corn
- ½ c. milk
- ½ c. sour cream
- 2 large eggs
How to Make Jiffy Cornbread Muffins
- 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!
Pro Tips For Making This Recipe
- 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.
Frequently Asked Questions
Yes, you can customize the muffins by adding ingredients like shredded cheese, diced jalapeños, or cooked bacon bits to the batter for extra flavor.
Store leftover muffins in an airtight container at room temperature for up to 2-3 days. Alternatively, you can refrigerate them to extend their shelf life for up to a week.
Other Cornbread Recipes You’ll Love
Recipe: Jiffy Cornbread Muffins
Jiffy Cornbread Muffins
The perfect pairing with many main dishes, you’re going to love these five ingredient Jiffy Cornbread Muffins!
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
Y’all come back now, ya hear?
My best,
JC
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