"Homemade" Corn Muffins

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.

Casey Barber

"Homemade" Corn Muffins

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    1 box Jiffy corn muffin mix 1/2 cup canned creamed corn
    1 egg 1/4 teaspoon kosher salt


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 400F. Line a standard 12-cup muffin tin with paper liners.

    • 2

      Whisk the muffin mix and egg with the add-ins as listed, and then let the batter rest for 3-4 minutes.

    • 3

      Fill each paper liner about halfway full with muffin batter and bake for approximately 20 minutes until the muffins are domed and golden brown.

    • 4

      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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