These Cornbread Muffins with Cream Style Corn only take 5 ingredients and pair perfectly with just about any meal!

I am a huge fan of cornbread muffins, IF they are sweet enough. When I worked as a Head Start nutrition coordinator, the cooks made amazing homemade cornbread with just the right amount of sweetness.

Since then, I’ve had a hard time finding a decent recipe with enough sweetness and flavor.

Typically I just buy the cheap Jiffy cornbread mix which is good, but definitely not the same as homemade.

Recently I added cream-style corn to the Jiffy mix along with 4 other ingredients and the flavor is so much better! The creaminess from the corn added just the right amount of texture and moisture.

Ingredients Needed to Make These Cornbread Muffins (full recipe below)

canola oil
eggs
white granulated sugar
can sweet corn, cream style
white whole wheat flour (or all-purpose)
1box Jiffy Corn Muffin Mix

I could try making cornbread from scratch again, but you know I’m all about saving time when it comes to cooking or baking. So this was definitely the route to go.

Dietitian’s Dish

Since yesterday was Halloween, I thought I’d mention the candy craze that goes on around this holiday. In recent years many parents take on the “Switch Witch” technique when it comes to regulating their children’s candy intake.

Personally, I don’t make it a big deal.

The day of Halloween (and few days leading up to Halloween), my kids eat more than their share of candy (about 3-4 fun sizes pieces/day). I only worry that they will eat too much and get a stomach ache.

This happens when your body isn’t used to so much sugar at one time, at least with my kids.

They know the feeling so when I remind them they are not anxious to eat additional candy.

Then, over the next few days they ask to have candy, which I allow. Then I put it in the cupboard and they typically forget about it.

For other children, like those who have allergies or other health issues, the Switch Witch concept may be a great alternative to candy. I suggest do whatever works best for your family and don’t stress over it!

More Muffin Favorites on Chocolate Slopes

oatmeal cocoa muffins — Whole Grain Oatmeal Cocoa Muffins

maple walnut oatmeal muffins maple glaze — Maple Walnut Oatmeal Muffins

banana nut muffins — Healthy Banana Nut Bread Mini Muffins

Cornbread Muffins with Creamed Corn

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Prep Time 10

Cook Time 15

Total Time 25

Course Snack

Equipment

muffin pan

Ingredients

1/4 cup canola oil
2 eggs
2 tablespoon white granulated sugar
1 (14.75 ounce) can sweet corn, cream style
1/2 cup white whole wheat flour
1 (8.25 ounce) box Jiffy Corn Muffin Mix

Instructions

Preheat oven to 400°F. Coat a 12-cup muffin pan with oil or non-stick cooking spray.
Combine oil, eggs, sugar and creamed corn. Mix well.
Stir in flour and corn muffin mix.
Bake for about 15 minutes or until muffins are golden brown.

Tried this recipe?Let us know how it was!

This Cornbread Muffins with Cream Style Corn post first appeared on Chocolate Slopes.