Description
This Jiffy Corn Muffin recipe is easy to make and perfect as a side dish or snack.
Ingredients
Scale
- 2 8 oz boxes Jiffy Corn Muffin Mix
- 2 eggs
- ½ cup milk (Any milk will work. I used whole milk.)
- 1 cup sour cream or plain Greek yogurt
- ¼ cup sugar or sweetener
- ¼ cup melted unsalted butter (Measured solid. plus more for greasing the pan, I use ½ tablespoon)
Instructions
- Preheat the oven to 400°F. Grease an 8×8-inch baking dish or 10 inch cast iron skillet with butter.
- In a large bowl, whisk together the dry ingredients: Jiffy mix and sugar or sweetener.
- Add in the wet ingredients: egg, milk, sour cream, and melted butter. Stir in the Jiffy mix until just combined. Don’t overmix, lumps are fine. Excess mixing will cause a lot of cracks in the top of the crust.
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool completely before slicing.
Notes
- For extra flavor, consider adding corn kernels or jalapeños to the batter.
- This recipe can be doubled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: baking
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg