- 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
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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.
I've been making these for a number of years now. My family prefers a sweeter cornbread and using 2 mixes is so nice and easy. I switch off between muffins and just pouring the batter in a 8" or 9" square cake pan.
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