Sweet Corn Bread Muffins Recipe
- 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
- 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.
1 each: 177 calories, 6g fat (2g saturated fat), 35mg cholesterol, 269mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein
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!!"
"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!"
"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."
"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"
"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."
"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."
"Is thre anybody on here who can answer my question?"
"Can this recipe be eaten as a cake? With a little powdered sugar sprinkled on top maybe. As a young girl, I remember being served a rough textured sweet cake in a rectangular pan. It had the texture almost of cornbread and had a deep yellow color. Could this be it?"
"My kids love to put chocolate pudding on these and have them for breakfast. Delicious served with the peachy fruit salad recipe found on this website."
"I served these muffins with a firehouse-style "5-alarm" chili, and it did help with the sweetness of the muffins. :)"
"A tad sweet but it was expected due to the cake mix. The coworkers enjoyed them tremendously, and I would definitely make these muffins again. I doubled the recipe to compensate for the larger, regular sized box of cake mix."
"My son loves these muffins ... always a huge hit. :-)"
"I've made this recipee many times--always a hit, but the jiffy cake mix can't be found anymore where I live in So. Cal. Guess I could try half a regular cake mix."
"These muffins are very tasty!! I made texan ranch chicken casserole and had these muffins on the side."