These muffins were moist with just enough 'kick' to make them extra delicious. In my opinion, they're even better the next day! I like to slice day old muffins in half and then toast them.Pour the batter into the pan and bake for 25 to 30 minutes. Whisk in the butter, then stir in the corn muffin mix and sugar. Beat sour cream, eggs, and milk in a large bowl.

To reheat leftover muffins, microwave for 20 seconds on high. Lightly grease a baking dish with cooking spray.

They were better than anything Ive ever had, but times changed. People knew which restaurants sold them within a five mile radius.

Remove frozen muffins from the freezer the night before to defrost in the refrigerator. I remember many years ago there was one commercial bakery that made lard corn muffins.

Muffins can be kept frozen for up to 3 months.

Wrap the muffins tightly in plastic wrap or aluminum foil to prevent freezer burn and to keep out any excess air.

If you don't, the heat and moisture can cause ice crystals to form and make the muffins soggy.

Cool the muffins completely before freezing them.

Store any leftovers in an airtight plastic storage container in the refrigerator for up to 3 - 5 days. Available in an 8.5 oz box, it contains enough to make at least six to eight Jiffy cornbread muffins, depending on size.

Use a cookie scoop to add the batter to the prepared muffin pan.

Mix well being careful not to over-mix.In a large mixing bowl, add the corn muffin mix and the other ingredients.If you use canned, make sure you drain them. Tear the bacon into small pieces, reserving about 8 pieces about 1 inch long. While the mix is standing, cook the bacon until not quite all the way done in a large skillet and reserve some of the fat for the eggs. ¼ cup plain Greek yogurt or sour cream. Prepare the JIFFY Cornbread according to the directions (mix, 1 egg, milk) in a large bowl and mix in the cheese.1 (8 ½ ounce) box Jiffy corn muffin mix.Looking for more jalapeno recipes? Try my Cream Cheese Spirals, or my Jalapeno Bacon Garlic Bread.yum! Table of ContentsĪir Fryer Recipes for Beginners More Information You can also substitute sour cream if you don't have yogurt on hand. The addition of chopped jalapenos and honey to the recipe add just the right blend of spice and sweet to this easy box mix.Īnother important thing to point out is that this is a moist cornbread muffin because we're adding Greek yogurt to the batter. And why not? It's easy to make and those little boxes are pretty inexpensive. Growing up my mother made cornbread a few times a week using Jiffy Cornbread Mix often.