Mini Corn Cake Muffins
Updated
Updated
These Mini Corn Cake Muffins are a little savory, a little sweet, and come in a little package. They’re so easy to make with just 6 ingredients and great for a buffet table or side dish, and also perfect as a bite-sized breakfast or snack on the go!
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Quick and Easy Mini Corn Cake Muffins
Cornbread 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.
I converted this recipe from Jiffy, originally made as a loaf. But I love muffins, and love mini food the most! Interestingly enough, these mini corn cake muffins aren’t nearly as sweet as you might expect, considering the batter includes cake mix. Maybe still sweet enough to turn a purist off.
They don’t need it, but I always enjoy mine with a slather of butter or drizzle of honey. What can I say? I like birthday cake.
Ingredients Needed
This corn cake muffin recipe only requires 6 ingredients, plus water.
(Scroll below to the printable recipe card for details and measurements.)
- Jiffy – A box of Jiffy Corn Muffin Mix and Jiffy Golden Yellow Cake Mix are combined for the best sweet and savory flavor.
- Whole Milk – Makes the muffins tender.
- Butter – Adds richness and necessary moisture.
- Eggs – Provides structure to the mixture.
- Canned corn – A small can of drained whole corn kernels are mixed into the batter. You could also use canned creamed corn or our homemade creamed corn for a creamier texture.
- Water – This is needed to bring the mixture together.
Optional Add-Ins
- Sausage. You can add in some cooked and crumbled Italian sausage, mixed into the batter before baking.
- Cheddar cheese. Grated fresh off the block, if possible, for best flavor.
- Jalapeno peppers. Seeded and diced very small so you get some in every bite.
How to Make Mini Corn Cake Muffins
It’s so incredibly easy to make these corn cake muffins in 4 quick steps.
(Scroll below to the printable recipe card for details and measurements.)
- Make the batter. In a large bowl combine all of the ingredients until well blended. Let sit for 2 minutes and give it a little stir.
- Fill mini muffin tins. Coat a mini muffin pan with nonstick cooking spray and fill each muffin well with batter 3/4 full. (This recipe makes 36 mini muffins, so you will probably need to cook in batches.)
- Bake. Bake at 400F for approximately 10 minutes or until golden brown and a tester comes out clean.
- Cool and enjoy. Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove. Serve with some butter or honey and enjoy!
Proper Storage
These are best enjoyed fresh, but will remain soft at room temperature for a couple days, stored in an airtight container. And they freeze well up to 2 months. Thaw overnight in the refrigerator and bring to room temperature or reheat gently in the microwave.
More Cornbread Recipes:
- Skillet Cornbread
- Brown Sugar Cornbread
- Creamy Cornbread Casserole
- Jalapeno Cornbread
- Corn Dog Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mini Corn Cake Muffins
Ingredients
- 8 ounce box Jiffy Corn Muffin Mix
- 9 ounce box Jiffy Golden Yellow Cake Mix
- 11 ounce can corn kernels, , drained
- 2 large eggs
- 2 tablespoons butter, , melted
- 1/3 cup whole milk
- 1/2 cup water
- butter or honey, , for serving, optional
Instructions
- Preheat oven to 400 degrees F. Coat a mini muffin pan with nonstick cooking spray. (This recipe makes 36 mini muffins, so you'll likely need to cook in batches.)
- 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 and a tester comes out clean.
- Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove.
- Serve with some butter or honey and enjoy!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Those muffins were just perfect.
I love making mini anything, especially cute little muffins! So perfect to pass at the table for the holidays!
So…*clears throat*…OMG these are SO yummy! I had two and could have eaten all of them.
I’m going to try and make these with my homemade cornbread mix.
I’ve made this as a loaf, but loved the mini muffins even more. No slicing. I put them in my girls’ lunch boxes and they loved them!
Jiffy cornbread mix is my favorite and adding the cake mix only made it better!!!
Someone brought a tray of these in on Monday. Good stuff!