Jiffy Cornbread Muffins
These moist and sweet cornbread muffins begin with a base of Jiffy corn muffin mix. They are ready in a "jiffy!"
Servings: 12 servings
Calories: 256kcal
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
Calories: 256kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 595mg | Potassium: 119mg | Fiber: 4g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg