When I make these cornbread muffins for just my family, we rarely eat more than five or six. This recipe makes twelve regular-sized muffins. These Jiffy cornbread muffins with creamed corn freeze beautifully.
#Jiffy mix cornbread recipe with creamed corn how to
How to Freeze Jiffy Cornbread Muffins with Creamed Corn? 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 modify Jiffy Creamed Corn Muffins? 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. Allow the muffins to cool a while before attempting to remove them from the pan. The darker your muffin pan, the darker the bottoms of the muffins may be so watch the time carefully. The muffins need to bake in the oven from 15-20 minutes or so – until you see them browning all around the edges. Nor should it.įinally, pour the creamed corn muffin mix into the 12 greased muffin cups, filling each one about 2/3 of the way full. Mix, mix, mix! The batter will not be completely smooth for these cornbread muffins. 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. Next, in a mixing bowl, add two boxes of Jiffy corn muffin mix. 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. How to Make Jiffy Cornbread Muffins with Creamed Corn and Green Chilies? We tend to like a lot of flavor in our cornbread.
But I’ve also modified it to suit our tastes. I have made it in its base form many times. Years ago, I found a basic recipe for a corn muffin mix recipe on Allrecipes. This means I may receive a small commission, at no cost to you, if you make a purchase through a link.*
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