Go Back
–+ servings
photo of Cornbread Muffins stacked in a white bowl
Print Recipe
5 from 8 votes

Cornbread Muffin Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Southern
Servings: 12
Calories: 231kcal
Author: Elaine Lane

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: 231kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 224mg | Potassium: 110mg | Fiber: 3g | Sugar: 7g | Vitamin A: 273IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 1mg