Moist And Tender Corn Bread Muffins – a delicious recipe with Mix, Egg, Milk, Sour Cream, Fresh Corn, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 F. Place paper liners in a 12-count muffin tin or grease pan well (recipe makes 10-12 muffins).
2
Stir together all ingredients in a medium bowl until just combined. Fill muffin cups 1/2-2/3 full and bake for 15 minutes or until a toothpick inserted in middle comes out clean with a few crumbs hanging on it. Remove muffins from tin and place on a cooling rack for 5 minutes before serving*. Serve warm.
3
*Muffins tend to stick to the liners when they first come out of the oven. If you let them cool for 5 minutes they come off a lot easier.
4
**For fresh corn kernels I just cut the kernels off of one ear of corn. Canned corn can be used instead.
153
kcal
Calories
9
g
Fat
13
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box Jiffy Cornbread Mix (8.5 Ounce Box), 1 whole Egg (large), 1/3 cups Milk, 4 Tablespoons Sour Cream, and more.
Yes, Moist And Tender Corn Bread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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