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Sweet Cornbread Muffins

Total Time

Prep/Total Time: 30 min.

Makes

14 muffins

I use two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. —Linnea Rein, Topeka, Kansas

Ingredients

  • 1 package (9 ounces) yellow cake mix
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 large eggs, room temperature
  • 1/2 cup water
  • 1/3 cup 2% milk
  • 2 tablespoons canola oil

Directions

  1. In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened.
  2. Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.

Nutrition Facts

1 each: 177 calories, 6g fat (2g saturated fat), 35mg cholesterol, 269mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.

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