Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz) cream-style corn
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/2 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a muffin tin generously with cooking spray or line with paper liners.
  2. In a large bowl, whisk together the eggs, melted butter, and sour cream until the mixture is smooth and pale. Stir in the creamed corn until fully incorporated.
  3. Add the Jiffy Corn Muffin Mix and salt to the wet ingredients. Using a spatula, fold the mix in gently, stopping the moment you no longer see streaks of dry flour.
  4. Spoon the batter evenly into the muffin cups, filling each about 3/4 of the way full.
  5. Bake for 18-22 minutes until the tops are mahogany-colored and edges pull slightly away from the tin. A toothpick inserted into the center should come out clean or with a few moist crumbs.