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Category: QUICK BREADS & MUFFINS
Prep Time: Cook Time: Total Time:
Sweet & Savory Corn Muffins
1 package Jiffy corn muffin mix
1 package Jiffy yellow cake mix
1/8 cup butter, melted
1/2 cup sour cream
1 cup thinly shredded FRESH spinach leaves-(do not use frozen spinach)
1 cup shredded cheddar cheese.
1/2 cup shredded asiago cheese
1/2 cup frozen corn
1/4 cup fresh chives
1/2 pint grape tomatoes, sliced into thin slices.
Extra shredded asiago cheese
Prepare corn muffin mix according to directions on package. In a separate bowl, prepare cake mix according to directions on package.
Carefully fold the remaining ingredients EXCEPT THE SLICED GRAPE TOMATOES cake mix until well blended, then carefully fold the muffin mix into the cake mix.
To make 12-18 MUFFINS
Preheat oven to 375 degree.
Line Muffin pans with muffin papers
Fill the muffin cups 2/3 full, putting 3-5 grape tomato slices on each one.
Sprinkle with extra grated asiago cheese.
Bake until they spring back to the touch approximately 15-20 minutes.
These freeze very well. I make a batch and freeze them in large ziploc bags.
You can also make mini muffins with this recipe, you'll a larger quantity and can be used for brunches or snacks; only use 1-2 slices of grape tomatoes on each muffin, then sprinkle with shredded asiago cheese.
To make a whole cake use this method:
Heat a heavy iron skillet in a 425 degree oven. Remove skillet from oven very carefully to avoid burns, dot bottom of pan with ΒΌ cup butter and spread around sides and bottom of pan as it melts. Pour in 1/2 of batter. Larger amounts of batter will make a softer cornbread. Using half the batter gives you a crispy crust on your cornbread. You can then use the remaining batter for corn muffins, which freeze well AFTER they are baked.
Serve either method hot, with butter. The taste is sweeter than most cornbreads and has a finer crumb, my family loves them!
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SWEET & SAVORY CORN MUFFINS
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Category: QUICK BREADS & MUFFINS
Prep Time: Cook Time: Total Time:
Sweet & Savory Corn Muffins
1 package Jiffy corn muffin mix
1 package Jiffy yellow cake mix
1/8 cup butter, melted
1/2 cup sour cream
1 cup thinly shredded FRESH spinach leaves-(do not use frozen spinach)
1 cup shredded cheddar cheese.
1/2 cup shredded asiago cheese
1/2 cup frozen corn
1/4 cup fresh chives
1/2 pint grape tomatoes, sliced into thin slices.
Extra shredded asiago cheese
Prepare corn muffin mix according to directions on package. In a separate bowl, prepare cake mix according to directions on package.
Carefully fold the remaining ingredients EXCEPT THE SLICED GRAPE TOMATOES cake mix until well blended, then carefully fold the muffin mix into the cake mix.
To make 12-18 MUFFINS
Preheat oven to 375 degree.
Line Muffin pans with muffin papers
Fill the muffin cups 2/3 full, putting 3-5 grape tomato slices on each one.
Sprinkle with extra grated asiago cheese.
Bake until they spring back to the touch approximately 15-20 minutes.
These freeze very well. I make a batch and freeze them in large ziploc bags.
You can also make mini muffins with this recipe, you'll a larger quantity and can be used for brunches or snacks; only use 1-2 slices of grape tomatoes on each muffin, then sprinkle with shredded asiago cheese.
To make a whole cake use this method:
Heat a heavy iron skillet in a 425 degree oven. Remove skillet from oven very carefully to avoid burns, dot bottom of pan with ΒΌ cup butter and spread around sides and bottom of pan as it melts. Pour in 1/2 of batter. Larger amounts of batter will make a softer cornbread. Using half the batter gives you a crispy crust on your cornbread. You can then use the remaining batter for corn muffins, which freeze well AFTER they are baked.
Serve either method hot, with butter. The taste is sweeter than most cornbreads and has a finer crumb, my family loves them!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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