- 2 eggs
- 1/2 cup water
- 1/3 cup milk
- 2 tablespoons vegetable oil
- 1 package (9 ounces) yellow cake mix
- 1 package (8-1/2 ounces) corn bread/muffin mix
- In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350° for 18-22 minutes or until muffins test done. Cool for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.
Reviews forSweet Corn Bread Muffins
"Picture perfect golden muffins! And BEST tasting!! I also doubled recipe to use one regular size cake mix. Perfect for a large crowd. Followed directions exactly with no liners and had perfectly baked popout muffins. As a volunteer feild editor with Taste of Home I love recipes that are easy to put together and taste like homemade!"
"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."