For those chilly winter days, try this rich, creamy chicken soup with tomatillos. Add your preferred amount of avocado, sour cream, tortilla strips, and cilantro on top.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 (8.5 ounce) packages corn bread mix (such as Jiffy®)
- ½ cup milk
- ½ cup sour cream
- 2 large eggs
- 3 tablespoons honey
- 2 tablespoons white sugar
- 3 tablespoons melted butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix together cornbread mix, milk, sour cream, eggs, and honey in a large bowl until well combined yet slightly lumpy; allow batter to rest for 5 minutes. Fill the prepared muffin cups with batter, about 3/4 full. Lightly sprinkle each muffin with sugar.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
- Brush tops with melted butter 2 to 3 times. Serve warm or cool.
- Yield is based on a standard-size muffin pan. If you have extra batter, bake some extra muffins.
Reviews
Was a winner with my family! I didn’t do muffin though. I baked in my 10″ iron skillet and greased the skillet with bacon drippings in the bottom of the skillet. Yum , absolutely delicious!
This was a really easy recipe and it came out okay for cornbread. It was the first time I have ever made cornbread, so I was happy.
My family adores this cornbread recipe. It’s sooooo easy to make and tastes delicious. I omit the sugar topping but do brush melted butter on top. This recipe works for muffins and I’ve also make a cake version in a small cast iron skillet.
I can’t make a cornbread without adding stuff so I can’t fault the recipe. It is a great starting point for my crazy. I mixed in green onions, shredded cheddar, green chilies, a Tablespoon of a black bean spread, garlic powder…I made a half recipe in a 9×9 pan and due to all the extra ingredients I added 1/3 cup Bisquick and 1/2 tsp baking powder. Baked 30 min at 375 and I really liked it. I didn’t glaze or sugar the top.
I have made these twice now! The first time I followed the recipe to a “T” and they came out very dense and flat. The second time I made them I did half the sour cream and I didn’t use the paper muffin liners! They’re a lot better and fluffy!
Came out great!!!
Much better than the box recipe. I did add a tiny bit of cinnamon with about half the sugar. I’ll add a bit more honey next time.
made foe Thanksgiving and they were a big hit! and still delicious as leftovers. i didn’t put sugar on top but did brush the tops with melted butter.
Excellent! I add some diced jalapenos to the batter, no extra sugar. Have to freeze these muffins or we will eat them all! Great recipe..
I skipped the white sugar sprinkle and because I always serve cornbread with really spicy food, I doubled the honey for an extra kick of sweetness. Absolutely delicious. The batter seemed a little thin and I started to panic, but it came out lovely. I think the sour cream really kept it moist and I loved the tight crumb without too much density. I used a 9″ pie pan, baked @ 400 for 22min.
Omitted the sugar, accidentally mixed the melted butter in, and halved the recipe. Baked in an 8×8 glass casserole dish for 20 minutes at 375*. Came out delicious!! Thanks!
I don’t usually write reviews, but this one definitely needed one. Followed recipes pretty much to a t except I didn’t measure the sugar I just sprinkled it in. I have made this twice so far and both times I have received compliments from everyone in the house including friends outside of my home.
This was delicious and moist. I subbed honey for the sugar and added thawed, frozen corn to the mix. I had to cook longer than 20 minutes, but that could just be my oven. I didn’t brush with butter after cooking. Instead, I sprayed the tops lightly with butter flavored Pam and baked at 450 for four minutes to make the tops a lovely golden brown. Easy & delicious!
Great recipe. I used raw sugar. Delicious!
This recipe turned out just as described & They were absolutely delicious. I did make some small changes, just ever so slight but it made them turn out exactly the way my family likes sweet cornbread muffins. I removed 1/2 cup of the Jiffy, and added in 1/2 cup of cake flour to the batter. I then creamed together the butter & sugar until fluffy. These changes helped to make the batter a bit more light & airy without compromising its texture (Hope that makes sense). I also omitted adding additional sugar on top of the muffins & instead used 1 additional tablespoon of honey inside the batter. It provided the necessary sweetening but wasn’t as sweet as granulated sugar.
Our family loves this cornbread recipe. I make it in a 9×13 pan instead of muffins and add half the amount of sugar into the mix instead of sprinkling on top. My niece asks for it every thanksgiving.
Omitted the sugar and they were perfect. They were golden brown and beautiful. Moist and flavorful. The best corn bread I’ve ever had and I’m kinda old!
Delicious! My family and friends were sad I didn’t make more!
I made this scrumptious cornbread…. I didn’t have any sour cream and white sugar (I substituted it for Brown sugar). I did add vanilla. It’s so Yumm-O!!!! I will definitely make this again.. hopefully I’ll have sour cream
These tasted great and had an awesome texture, but I did make some changes. Most notably. ..I didn’t read well and only used 1 box of mix. Oops. BUT when I made it like that is was so moist it was almost like cake. Not crumbly or dry. I read a lot of other reviews that they were too sweet, and I don’t like honey so I just used the sugar. Turned out perfect on sweetness. Lastly, I only had almond milk at home which is quite watery, so in place of milk I used half almond milk and half Half-and-Half. I like this recipe because even with a lot of tweaks and mistakes it still turns out better than the side of the box recipe.
This was delish! I omitted the sugar, and it was still plenty sweet!