These Jiffy cornbread muffins with creamed corn and green chilies are the perfect accompaniment to chili. Also, they are grand with soup or your favorite Mexican dishes. Best of all, these Jiffy cornbread muffins take less than 30 minutes, start to finish!
Years ago, I found a basic recipe for a corn muffin mix recipe on Allrecipes. I have made it in its base form many times. But I’ve also modified it to suit our tastes. We tend to like a lot of flavor in our cornbread.
How to Make Jiffy Cornbread Muffins with Creamed Corn and Green Chilies?
To get started on these Jiffy cornbread muffins, you need to preheat your oven to 400 degrees and grease the bottom of 12 muffin cups.
Next, in a mixing bowl, add two boxes of Jiffy corn muffin mix. Then, add one tablespoon of brown sugar, two eggs (lightly beatened), one can of creamed corn, one can of green chilies, and one cup of shredded cheddar. Mix, mix, mix! The batter will not be completely smooth for these cornbread muffins. Nor should it.
Finally, pour the creamed corn muffin mix into the 12 greased muffin cups, filling each one about 2/3 of the way full. Do not overfill!
The muffins need to bake in the oven from 15-20 minutes or so – until you see them browning all around the edges. The darker your muffin pan, the darker the bottoms of the muffins may be so watch the time carefully. Allow the muffins to cool a while before attempting to remove them from the pan. When muffins have cooled, gently slide a knife around the perimeter of the muffins until they feel they can easily pop out of the cups. This will help prevent ripped muffins.
How to modify Jiffy Creamed Corn Muffins?
If you do not like or do not have the green chilies or the shredded cheddar cheese, no worries! These easy creamed corn muffins are still delicious in their base form! You also can add some chopped jalapenos to the muffin mix, if you desire.
How to Freeze Jiffy Cornbread Muffins with Creamed Corn?
These Jiffy cornbread muffins with creamed corn freeze beautifully. This recipe makes twelve regular-sized muffins. When I make these cornbread muffins for just my family, we rarely eat more than five or six. Usually, I freeze the rest and have them handy the next time we have chili or soup. Speaking of chili or soup, these Jiffy cornbread muffins go great with my easy chili recipe and my taco soup!
To freeze cornbread muffins, I simply place a gallon-size freezer bag on a counter in a “laying down” position. Then, I slide the leftover muffins with bottoms down into the freezer bag. Carefully, I place the bag sideways into the freezer so the muffins are still standing up and not all on top of each other. Once the muffins are frozen, I can rearrange the bag in the freezer if necessary.
Jiffy Cornbread Muffins
Ingredients
- 2 boxes Jiffy corn muffin mix 8.5 ounces each
- 1 tbsp brown sugar
- 2 eggs lightly beatened
- 1 can creamed corn 14.5 ounces
- 1 can green chilies 7 ounces
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, add the two boxes of muffin mix.
- Add the brown sugar and blend into the corn muffin mix.
- Add the eggs, the creamed corn, the green chilies, the cheddar cheese, and mix until combined well. (Mixture will not be smooth.)
- Lightly grease the muffin tin.
- Fill the 12 wells evenly with muffin mixture, filling evenly about 2/3 of the way.
- Bake at 400 degrees for 15-20 minutes or until the muffins are evenly browned.
- Allow muffins to cool a bit and gently remove the muffins from the tins by sliding a knife around the edges of all the muffins.
- Serve with chili, soup, or Mexican-inspired casseroles.
Nutrition
I hope you enjoyed these tasty Jiffy cornbread muffins!
Alicia
I’ve always made this plain, no peppers or cheese in an 8×8, sometimes it was better then dessert. Can’t wait to try them as a muffin for my new office’s Friendsgiving this week!
The Gifted Gabber
Alicia,
I hope they turn out wonderfully for you! There is just something so addicting about sweet cornbread!
Monique
I’m gonna try today and get with you all!!!
The Gifted Gabber
Monique, I hope they turned out well for you!
Al
I love these. They are really easy and I love that you can jalapeños in some of them if you want.