I don't like anything dry, be it cake, steak, or corn bread. In fact, I never thought I liked corn bread at all because it's normally so dry and gritty I thinks it's hard to even get down, and to be honest, a little bland. But after marrying a boy from the Deep South, I quickly realized I would have to discover a way to make it that was palatable to both of us. And this recipe was born! Adding the cream style corn and cheese blend to corn bread just makes it a different dish entirely, and they are just too cute and convenient served in muffin form. I make these all the time and they are always a crowd pleaser (I especially reccomend serving them with Chili!). These photos are from when I made them for my husband's 30th birthday party! I made all his favorite dishes and we invited all our friends over to enjoy what ended up being a Southern feast.
- 1 1/2 cups Jack & Chedder Cheese blend
- 2 boxes corn muffin mix
- 2 large eggs
- 2/3 cups buttermilk
- 1 1/2 cups creamed corn (1 can)
Prep time: 5 minutes
Bake time: 20 minutes
Preheat oven to 400 degrees F. Prepare a muffin tray by lining with paper liners or sprayign it with nonstick spray.
Pour all ingredients except a 1/2 cup cheese into a bowl and stir until combined.
Fill muffin tin so that each cup is 3/4 full.
Bake for 17 minutes, then remove and top muffins with the remaining 1/2 cup cheese. Place back in oven for 3 more minutes, until the muffins are golden brown and a toothpick inserted comes out clean.
Let cool before removing and serving to guests. Enjoy!
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