Cornbread is one of those things we don’t cook enough. We – or at least I – get in a rut with breads and do rolls, hard bread, biscuits, etc. Recently, I decided to do some cornbread muffins with a tiny twist. I added some actual corn.
I was inspired when I passed by the cornmeal section and saw those familiar blue Jiffy Corn Muffin boxes. I bought a couple and went by the standard recipe, but adding corn to the mixture. It was really easy and really good – a perfect complement with a ham or a seafood dish.
Add 2 eggs, and 2/3 C. milk to 2 packs of Jiffy Corn Muffin Mix. Mix well then add 1 C. of frozen yellow corn. Mix again, pour into greased muffin cups and bake in a 400 oven until golden brown (about 15/20 minutes or until the old toothpick comes out clean).
The hardest part is remembering to buy the Jiffy Muffin Mix.
Corny Cornbread Muffins
(Makes about a dozen)
2 Pks. Jiffy Corn Muffin Mix
2/3 C milk
1 C frozen yellow corn