These muffins were such a hit when I catered to a group of young adults earlier this summer. I finally tasted one and was impressed myself, it was so moist and full of flavor! My brother Glenn is quite a cook and likes to modify recipes until they are “perfect”. I think he nailed this recipe, it’s everything you want a cornbread muffin to be!
You simply dump everything into a bowl or large mixing pitcher and mix. So it’s going to take what, 3 minutes? It depends on if you have an electric can opener or a manual one!
Stir well then pour the batter into muffin cups that you have sprayed or greased. I usually get 8 muffins out of it, 9 if I’m being a little spare that day.
I had conflicting directions on the recipe I followed. One said to fill cups 2/3 full, one said to fill to the top. I followed the 2/3 this time and they were smaller muffins. You’d get less muffins if you filled them to the top, of course.
I baked the cornbread muffins at 375°F for 15 minutes then toothpick tested them. The toothpick tested dry so I removed them from the oven.
One quick note: of all things, I happened to have half a can of creamed corn in the fridge! It was calling out “make Glenn’s muffins!” It was. Really. In my mind. The original recipe I followed had the ingredients all doubled and used a full can of creamed corn.
While you certainly could double the recipe and I’m pretty sure you wouldn’t have to throw out any muffins, it was easier for me to make a single recipe with just 2 of us here. A leftover half can of creamed corn can be used many ways.
You just might love, love, love this as we do. I love them cut open with chili spread over them, too. There are so many ways I can think of to eat these muffins it’s ridiculous. Mostly they’re good in your hand, buttered, then on the way to your stomach.
Easy Corn Muffins
1 package Betty Crocker or Jif Corn Bread mix
1/3 cup milk
1 medium egg
1/2 can creamed corn
1 tablespoon honey
Mix well in a bowl and pour into greased or sprayed muffin tin.
Fill muffin cups 2/3 full.