Deluxe Corn Muffins

From: Peg629

On Aug 24, 2009

Really really good. I changed just a bit, but not enough to alter the original recipe drastically. Since there are only 2 of us at home, I cut recipe in half, and added 1/2 a 14.5oz can of creamed corn. Baked in an 8X8 pan (got lazy on the muffins) for about 25 min or so. Bears watching when you are changing LOL. I didn't go with optional cheese or peppers this time as this was served along side good old ham and beans. I had one piece afterwards with butter and honey. OH! Perfect. Thank you.

From: The_Swedish_Chef

On Mar 8, 2009

You know that somethings good when you have to beat the menfolk away from the muffins with a spoon! These had just come out of the oven when all the kids and hubby came into the kitchen to see what "smelled so good." I used Pepperjack cheese rather than cheddar, as my family won't eat jalapeno peppers. Also put a healthy pinch on top, suggested by Potsie. I doubt any will be left for dinner so I'll need to make another batch. GREAT recipe and so simple to create. Thank you!

From: Pot Scrubber

On Jan 15, 2007

Jiffy corn bread is my all time favorite packaged mix and I must say that this recipe is just wonderful. It does however, make 24 muffins and not 12. I will halve this recipe next time. These muffins are so moist and I can not believe what just a can of creamed corn does. I will be making these muffins for the rest of my life. I am making them for the third time tonight with some pork stew. I have been putting a pinch of cheddar cheese on top of each muffin before baking and I think that is a nice and flavorful touch.

From: GaylaJ

On Feb 15, 2007

We really enjoyed these easy, moist muffins. Cheating with the muffin mix (I used Jiffy) made them extra quick and simple to make. I added the cheese, along with a drained 4-ounce can of diced chiles, and ended up with 12 full-size and 11 mini muffins. Thanks for posting!