We love corn muffins, but we don’t always have time to make them from scratch. A boxed mix is an easy way for us to have corn muffins at any time. So we like to keep a couple boxes in our pantry ready to go at a moment’s notice. What’s even more fun about corn bread is how it can be made both sweet and savory.
Sometimes a box mix can be a little boring, so this recipe really jazzes up the pre-made mix and gives us a flavorful, slightly sweet muffin that is moist and delicious. All you have to do is add the ingredients and bake until perfect. We made them last night as a side for chili, then warmed the leftovers this morning for a tasty breakfast. Try them today!
Pepped Up Boxed Cornbread
30 minutes to prepare 12 muffins
1 (14 oz) package corn muffin mix
1/3 cup unsalted butter, melted
3 tablespoons honey
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 350°F and grease or line muffin pan.
In a large bowl, sift together cornbread mix, salt and cinnamon. Set aside.
In a separate bowl, whisk butter, eggs, honey, sour cream and vanilla.
Pour wet ingredients into dry ingredients and stir until well combined; avoid over mixing.
Divide batter evenly into baking cups.
Bake muffins for 16-18 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.