Marie Callender's Cake-like Cornbread

Kay Demonbren's Note:

From MasterCook. Don't expect a coarse grained cornbread here. These taste more like corn cake, and are the most awesome muffins I've ever stuffed in my mouth. They don't even need butter.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 24 muffins

• 1 (9 ounce) box corn muffin mix
• 1 (18 ounce) box yellow cake mix
• 1⁄3; cup milk
• 4 eggs
• 1⁄3; cup butter , melted
• 1 cup water

Directions:

1. Preheat oven to 350.
2. Thoroughly spray muffin pan cups with non-stick spray.
3. Pour mixes into a large bowl.
4. Add remaining ingredients and stir well.
5. The batter will be very thick.
6. Pour into prepared muffin cups.
7. I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers".
8. Bake mini muffins for 15 minutes, or until golden.
9. Bake regular sized muffins for 20 minutes, or until golden.

Reviews

[Chef #1153797]

It's Super Bowl Sunday morning. I just finished making this recipe. It made approx. 60 mini-muffins to go with chili. I only had evaporated milk in the house so I used it, along with a second jiffy mix. Then I split the batter in halves & to half the batter I added a small can of diced chilis and 1 cup shredded cheddar. I agree, they are not the most "corny" muffins but the texture if great, and there is just a hint of sweetness. Thanks for the post. Happy Cooking!

[Shabby Sign Shoppe]

This was good. The cornbread taste did not come through as much as I had hoped, but DH and son loved it!

[CIndytc]

I will have to put this one in My Families Favorites, as we really liked this one...I used the new 1/2 sugar cake mix and it still was wonderful...