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Sweet Cornbread Muffins

I use two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. —Linnea Rein, Topeka, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    14 muffins


  • 1 package (9 ounces) yellow cake mix
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 large eggs, room temperature
  • 1/2 cup water
  • 1/3 cup 2% milk
  • 2 tablespoons canola oil


  • In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened.
  • Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 177 calories, 6g fat (2g saturated fat), 35mg cholesterol, 269mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.

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  • flyingtaps
    Dec 16, 2020

    No comment left

  • suefalk
    Dec 1, 2020

    Delectable and addicting! Make 2 per person, these are irresistible. I can’t decide if they are more like muffins or cupcakes. Switch it up by added 1 cup drained, sweet corn to the batter. I also like to add 1/2 cup diced Jalapeño (pickled or fresh). When they come out of the oven I brush to tops with melted butter/honey (1/4 stick butter & 1 tbsp honey).

  • Merry C
    Aug 11, 2019

    I love this recipe; and have adapted it to fit a 12 inch cast iron fry pan. I use two boxes of Jiffy cornbread mix and one box of Jiffy yellow cake mix, an extra egg, I use the rest of the recipe as is, except I bake it at 375 for 50-60 minutes. I always get requests for this at family gatherings.

  • DeliciouslyResourceful_Gina
    Dec 31, 2018

    Very easy and good for a crowd. I had trouble with the muffins sticking to the pan. These weren't as flavorful as homemade but still a crowd pleaser.

  • Frances
    Dec 7, 2018

    I've been searching for a tender, not dry corn muffin. This was as close to perfect as I have found. It was slightly more cake than muffin, a little on the sweet side. The corn flavor came through, but I would have liked it a little "cornier"... if that's even a word! It was very easy to throw together and that's a plus. I will experiment with this recipe and see if I can tweak it to perfection.

  • gunslinger
    Jan 24, 2018

    I made these recently for a chili supper and they were a hit! They are very tender and tasty with a slightly sweet taste.

  • mamaknowsbest
    Nov 30, 2017

    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!

  • mrsgreinke
    Feb 1, 2016

    No comment left

  • mjfarra
    Nov 9, 2014

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

  • infoimp
    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!