Sweet Cornbread Muffins
Total TimePrep/Total Time: 30 min.
- 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 Facts1 each: 177 calories, 6g fat (2g saturated fat), 35mg cholesterol, 269mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.
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.
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.
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.
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.
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!
Nov 9, 2014
My family loved these muffins! Nice crunchy crust on top and sweet, delicious taste. I will make these again!!
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!
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!
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.
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.