- 1 package (9 ounces) yellow cake mix
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 2 eggs
- 1/2 cup water
- 1/3 cup 2% milk
- 2 tablespoons canola oil
- In a large bowl, combine the mixes. In a small bowl, combine the eggs, water, milk and oil. Stir into dry ingredients just until moistened.
- Fill greased and floured muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks. Serve warm. Yield: 14 muffins.
Reviews for Sweet Corn Bread Muffins
"My family loved these muffins! Nice crunchy crust on top and sweet, delicious taste. I will make these again!!"
"Delicious!! I've been hunting for a sweet cornbread recipe with a smoother, less-gritty texture after falling in love with the cornbread at a local restaurant. The cake mix is what makes this dish! I halved the recipe since I could tell it would make a lot. I used a cast iron mini-scone pan and the batter filled its 16 wells perfectly. I think I might have to make a second batch sooner rather than later!"
"So so good ! My teenage daughter and her friends gobbled them up ! One friend Asked that I make them for her birthday ! Will definently make these again and again."
"My family loves the slightly smoother texture and sweeter taste of these corn muffins. I make them almost everytime we have chili."
"My daughter-in-law ask for these at every family gathering. I love the smoother texture to the corn bread. I often freeze some since it makes a lot."
"made these muffin for a church funtion and people have been asking for them ever since and that was two years ago"
"I'm not a big fan of the "mealy" texture the cornbread mix gives the muffins. Also you get a little confused as to if its a muffin or a cupcake."