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–+ servings
Jiffy corn muffin cut in half on white plate. Behind is a box of jiffy corn muffin mix and red white checkered kitchen towel.
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5 from 1 vote

Jiffy Cornbread Muffins

These moist jiffy cornbread muffins with sour cream, butter and heavy cream. Only 4 ingredients needed for this delicious side dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 12

Equipment

  • Muffin or Cupcake Pan
  • Mixing Bowls
  • Measuring Tools
  • Rubber spatula
  • Strainer or Fine Sieve
  • Whisk
  • Cupcake or Muffin Liners
  • Spoon or Portion Scoop

Ingredients

  • 1 8.5oz Jiffy Corn Muffin Mix
  • ½ cup Sour Cream or Heavy Cream (Combination)
  • ¼ cup Butter (Melted) or Vegetable Oil
  • 1 Egg

Instructions

  • Preheat oven to 375°F and grease or line the muffin or cupcake pan.
  • Into a mixing bowl sift the jiffy cornbread mix to remove any lumps. Set aside.
  • To a small mixing bowl add sour cream, heavy cream, egg and melted butter or oil. Mix well.
  • Add wet mixture into the sifted jiffy mix. Using a rubber spatula mix until combined. Try not to overmix the batter.
  • If you have the time after mixing the batter let it rest for 15-20 minutes.
  • Portion the batter into the muffin wells about ⅔ way with a spoon or portion scoop.
  • Place into the oven and bake for 18-20 minutes or until golden brown.
  • Remove from the oven and brush with butter if preferred. Let the corn muffins fully cool and carefully remove them from the muffin pan.
  • Serve with extra butter and honey. Enjoy.

Notes

I like to use a combination of heavy cream and sour cream.