Recipe by Kikiloveshercop
I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else. They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :) I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol
Top Review by Isabella's Can Opener
I have made these muffins twice now with great success both times. They make an excellent change of pace over regular corn muffins and really don't add anything to the prep time. I recommend trying these, as they are worth the extra minute it takes to throw them together.
The first occasion I made them for was for Thanksgiving dinner where I made 2 double batches using the Jiffy mix. After hearing the comment "These are Great! What is in these Muffins?" coming from around the table, I knew I found a winner.
On the second occasion I made a double batch using Recipe #345502 in place of the jiffy mix, and to go with Recipe #150863 .
On both occasions, due to the tastes of other diners, I substituted Chili Powder for the Chipotle Powder. But being a Chipotle fan myself I know they would be even better without the substitution. I also cut back a tiny bit on the milk (1/2 cup instead of 2/3 for a double batch) due to the extra liquid in the creamed corn. BTW I make double batches because I would rather have leftover muffins hanging around the house than a 1/2 can of Creamed Corn .
I will be making these often and I will be considering trying some add-ins such as green chillies and or some cheese.
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 1 large egg
- 1⁄3 cup milk
- 7 ounces creamed corn (or half a 14 oz can)
- 1 tablespoon honey
- 1⁄2 teaspoon dried chipotle powder
- 1⁄3 teaspoon cracked black pepper
- 1⁄4 teaspoon cinnamon
Directions See How It's Made
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
- Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
- Bake for 20 minutes or until the muffins are a gorgeous golden brown.