Recipe Review: Easy Weeknight Sweet Corn Bread Muffins in 20 minutes

Easy Corn Bread Muffins

I am dying for fall to get there.

I even made chili the other night to bring on the fall weather.

And with the chili I whipped up these easy corn bread muffins.

This recipe is loosely based on the muffins my mom made for us when I was growing up. And when I taste them I instantly think of  homework, chilly school nights, and “bouquets of sharpened pencils” (name that movie).

They are super satisfying, cheap and yummy. And we always top them with a little honey.

They are like little naturally sweetened cornmeal cupcakes.

The perfect accompaniment for soups and stews.

corn bread ingredients




Corn Bread Muffins

Sweet Corn Bread Muffins

original recipe of the

Makes 6-7 muffins

  • 1 Jiffy Bread corn bread mix
  • 1/2 cup apple sauce (or an individual 4 oz cup seen above)
  • 1 egg
  • 1/2 cup frozen corn (I used fire roasted frozen corn sold at Aldi and Trader Joes)
  • 6-7 cupcake or muffin liners

Preheat oven to 400ºF.

In a muffin tin, place the liners in the wells of the pan.

Combine all the ingredients in a small bowl. The batter will be lumpy. Using a spoon or ice cream scoop, fill each liner 3/4 full of batter. Let the batter rest for 5 minutes before baking. Bake at 400ºF for 14-15 minutes. Serve immediately with honey.

8 thoughts on “Recipe Review: Easy Weeknight Sweet Corn Bread Muffins in 20 minutes

  1. You’ve Got Mail! Woo hoo – I hardly ever know the name of the movie. Anyway, the muffins sound tasty.

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