The dirty little secret of every accomplished cook — even Southern chefs — is that we've all turned to Jiffy corn muffin mix at one point or another.
|1 box Jiffy corn muffin mix||1/2 cup canned creamed corn|
|1 egg||1/4 teaspoon kosher salt|
Preheat the oven to 400F. Line a standard 12-cup muffin tin with paper liners.
Whisk the muffin mix and egg with the add-ins as listed, and then let the batter rest for 3-4 minutes.
Fill each paper liner about halfway full with muffin batter and bake for approximately 20 minutes until the muffins are domed and golden brown.
Remove the muffins from the tin and cool on a wire rack before serving.
These muffins can be made a day in advance and stored in an airtight container at room temperature.
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