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Sweet Corn Bread Muffins Recipe
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Sweet Corn Bread Muffins Recipe

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4.5 18 18
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Linnea Rein of Topeka, Kansas uses two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 14 servings

Ingredients

  • 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

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
Originally published as Sunshine Muffins in Quick Cooking March/April 1999, p38


Reviews for Sweet Corn Bread Muffins

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mjfarra 52552
Reviewed Nov. 9, 2014

"My family loved these muffins! Nice crunchy crust on top and sweet, delicious taste. I will make these again!!"

MY REVIEW
infoimp 69080
Reviewed Oct. 15, 2014

"PLEASE read carefully. A full box of DH Premium Extra Moist 19+ oz cake mix is NOT what you want! LOL! I'm going to try it again with the right cake mix. Can't wait!! (btw, yuck with too much yellow cake mix and eaten with beans!) Thanks for the recipe!"

MY REVIEW
snogle81 32367
Reviewed Aug. 18, 2014

"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!"

MY REVIEW
Lizzysmith 70323
Reviewed Mar. 26, 2014

"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 REVIEW
juliesinfort 28685
Reviewed Dec. 8, 2011

"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 REVIEW
farmlawrence 24069
Reviewed Oct. 19, 2011

"My family loves the slightly smoother texture and sweeter taste of these corn muffins. I make them almost everytime we have chili."

MY REVIEW
1968Debra 24068
Reviewed Jun. 27, 2011

"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."

MY REVIEW
warren228 51188
Reviewed Jun. 21, 2011

"made these muffin for a church funtion and people have been asking for them ever since and that was two years ago"

MY REVIEW
swiftkickstudios 62590
Reviewed Jan. 20, 2011

"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."

MY REVIEW
mdenisedamrel 85570
Reviewed Oct. 4, 2010

"I know this is much after the fact, but, yes, it can be served as a cake.  It is really more of a quickbread recipe.  I don't know about the childhood cake, I'm not sure it's the same.  Sorry no one answered your questions."

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