Mini Cornbread Muffins with Creamed Corn (Easy Recipe)
Quick and easy mini cornbread muffins with creamed corn and sour cream for guaranteed moist, tender results. A crowd-pleasing side dish for potlucks, holidays, or chili night.
Servings: 24 mini muffins
Calories: 60kcal
Equipment
- 24 cup mini-muffin pan
Ingredients
- 8.5 ounces box Jiffy Corn Muffin Mix
- 1 large egg
- ⅓ cup sour cream
- ½ cup canned creamed corn, not drained
- ¼ cup shredded sharp cheddar cheese
- 1 tablespoon chopped chives or green onions optional twist
- Dash of hot sauce or a pinch of cayenne pepper optional, but gives a subtle kick
Instructions
- Preheat oven to 375°F. Spray a 24-cup mini muffin pan with nonstick spray or line with mini liners.
- In a medium bowl, mix together the egg, sour cream, and creamed corn until smooth.
- Stir in the Jiffy mix until just combined. Fold in the cheese, chives, and optional hot sauce.
- Scoop the batter evenly into the prepared mini muffin cups.
- Bake for 12–15 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cool in the pan for 2–3 minutes, then transfer to a wire rack to finish cooling.
Notes
- Don’t overmix; a few lumps are fine.
- Use freshly shredded cheese for the best melt.
- Check oven temp with a thermometer; too hot equals dry muffins.
- Let them rest in the pan briefly before transferring to keep their shape.
- In testing, I’ve found that a cookie scoop is the easiest way to portion the batter evenly, ensuring every muffin bakes up the same size.
- Store leftovers in an airtight container, 2 days at room temperature, 5 days in the fridge, or freeze for up to 2 months.
Nutrition
Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 107mg | Potassium: 26mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 0.3mg
