Description
This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13×9 pan for approximately 40 minutes to make corn bread.
Ingredients
- 2 eggs
- 1 (15 ounce) can cream-style corn
- 1 tablespoon packed brown sugar
- 2 (8.5 ounce) packages dry corn muffin mix
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups
- or line with baking cups.
- Place the eggs in a large bowl
- and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes
- and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
- Bake in preheated oven until toothpick inserted in center of a muffin comes out clean
- 16 to 22 minutes. Cool 5 minutes in pan
- then turn out on a rack.
Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Servings: 12