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–+ servings
photo of Cornbread Muffins stacked in a white bowl

Cornbread Muffin Recipe

Elaine Lane
These warm, golden brown cornbread muffins are soft, slightly sweet, and incredibly moist thanks to a delicious blend of Jiffy mix, cornmeal, cream-style corn, and simple pantry ingredients. They bake up beautifully every time and make the perfect side dish for chili, BBQ chicken, soups, or any cozy Southern meal.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Southern
Servings 12
Calories 231 kcal

Ingredients
  

  • 1 cup Self-Rising Cornmeal Mom recommends Martha White
  • 1 box Honey-Flavored Jiffy Cornbread Mix
  • 1/3 cup Sharp Shredded Cheese
  • 1/3 cup Cream-Style Corn
  • 3 Eggs
  • 1 tbsp Honey
  • 2 tbsp Canola Oil
  • 1/2 cup Heavy Cream
  • 1/4 cup Whole Milk

Instructions
 

  • Preheat your oven to 390°F (200°C) and adjust the rack one level above the middle. Lightly coat your muffin tins with canola oil, or use silicone or prepared muffin cups.
  • In a large mixing bowl, combine the self-rising cornmeal, Jiffy mix, shredded cheese, cream-style corn, eggs, honey, canola oil, heavy cream, and whole milk. Stir until everything is fully combined. The batter will be thick and creamy. Take care to not overmix, a few lumps are okay.
  • Spoon batter into muffin cups, filling each about ¾ full. Place in the oven.
  • Bake for 20 minutes, or until the tops are golden brown and a toothpick comes out clean. Let cool for 5 minutes, then serve warm with butter or honey butter.

Nutrition

Calories: 231kcalCarbohydrates: 27gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 56mgSodium: 224mgPotassium: 110mgFiber: 3gSugar: 7gVitamin A: 273IUVitamin C: 0.4mgCalcium: 54mgIron: 1mg
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