Sweet Cornbread Muffins

Two convenient mixes create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread.


14 servings


2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
1 (9 ounce) package yellow cake mix
1 (8 1/2 ounce) package corn bread/muffin mix


Preheat oven to 350°F (177°C). Prepare a muffin pan by placing baking cups in the cavities or by coating the cavities with cooking spray.

In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.

Bake for 18 to 22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire cooling racks.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving: Calories 177, Fat 6 g (Saturated Fat 2 g), Cholesterol 35 mg, Sodium 269 mg, Carbohydrate 27 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Linnea Rein of Topeka, Kansas

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