Recipe courtesy of Jeff Greathouse and Richard Bacchi


  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 1 dozen cup cake sized muffins
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2 1/4 cups cornbread mix (recommend: Krusteaz Home-Style Cornbread Mix)

2 eggs

1/2 cup whole milk

1/2 cup sugar

3/4 cup creamed corn (recommend: Del Monte)


  1. Preheat oven to 400 degrees F. Line a 12-cup cupcake pan with 2-inch baking cups
  2. Add all ingredients to a stand mixer starting with the dry cornbread. Start mixing on the slowest speed until the mixture reaches a semi-liquid consistency about 3 to 5 minutes. Increase mixing speed to medium and continue mixing until the mixture reaches a uniform liquid consistency (note: some corn kernels will remain visible). The "pancake batter" cornbread mixture is now ready for baking. Fill baking cups 2/3 full. We use an ice cream scooper for measuring and to help extract the corn kernels.
  3. Bake for 25 minutes in a preheated oven or until outer edge of muffin is golden brown. The muffins can be baked a couple of minutes longer to increase the golden brown color to cover the entire top of the muffin. Enjoy with your favorite BBQ sauce or as is, butter is rarely requested!


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