Corn bread is like a house divided. Half the nation declares it shouldn’t be anything other than savory, while the other half desperately wants it to taste like birthday cake.
Interestingly enough, these weren’t nearly as sweet as I was expecting, considering the batter includes cake mix. Maybe still sweet enough to turn a purist off, but I don’t think so. These were really good…I believe a group hug is in order.
Big shocker that I decided to make muffins instead of a loaf, huh? Even bigger shocker that I made them mini, instead of full size. You also won’t be surprised to know that I drenched mine in butter and honey, even though they didn’t need it.
What can I say? I like birthday cake.
Mini Corn Cake Muffins
Prep time: 10 minutes
Cook time: 10 minutes
• 1 (8 ounce) box Jiffy Corn Muffin Mix
• 1 (9 ounce) box Jiffy Golden Yellow Cake Mix
• 1 (15 ounce) can corn kernels, drained
• 2 eggs
• 1/3 cup whole milk
• 1/2 cup water
Preheat oven to 400 degrees. Coat 2 mini muffin pans with non-stick cooking spray.
In a large bowl combine all of the ingredients until well blended. Let sit for 2 minutes and give it a little stir.
Fill each muffin well with batter 3/4 full. Bake for approximately 10 minutes or until golden brown. Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove.
Serve by themselves or with butter or honey. Yum!
(adapted from Jiffy)