Creamed Corn Cornbread Muffins

Super Moist Muffins

With the addition of a can of creamed corn and sour cream, these corn muffins have a super moist texture. The creamed corn gives them extra corn flavor.

Quick and Easy To Make

I love making corn muffins because they are in individual portions and they bake really quickly. These muffins bake in just 20 minutes and it only takes about 5 minutes to prepare the batter.

What To Serve Creamed Corn Cornbread Muffins With

These easy Jiffy muffins go great with a bowl full ofchili, Spicy Collard Greens, Spicy Black-Eyed Peas, Black-Eyed Pea and Sausage Chili, and Southern Cabbage. Slather them with butter or drizzle them with honey for even more flavor.

These easy cornbread muffins are sure to become a go to recipe. I like them almost as much as this Best Jiffy Cornbread recipe.

Note: This is not a southern-style cornbread which is dry and crumbly with little to no sugar. If that kind of cornbread is the only conrbread you like, you won’t like this one and would probably refer to it as Yankee cornbread.

Make Them Spicy

If you want to make the corn muffins spicy, add 1/2 teaspoon of cayenne pepper to the batter.

Kitchen Tools I Use

• Muffin Tin– use a good quality non-stick muffin tin and you want have any trouble with the muffins sticking.

Storage and Freezing

Muffins can be stored at room temperature in an airtight container for 4 days or for 1 week in the refrigerator. Wrap individually and freeze for up to 2 months., Thaw in the refrigerator overnight and warm in a microwave or oven.

More Cornbread Recipes

• Buttermilk Cornbread Muffins
• Honey Cornbread
• Texas-Style Jiffy Cornbread
• Boston Market Style Cornbread
• Hot Water Cornbread