My husband used to love the corn from Boston Market, but it's actually their corn muffins that have the biggest fan club. And by fan club I mean people who like sweet and fluffy corn muffins that may or may not be cake in disguise. I am open to all kinds of cornbread, so when I heard a rumor that restaurant cornbread was often made with a mixture of cake and cornbread mix, I had to see for myself. Here are the Cake Mix Corn Muffins.
Sweet, But Not Overly Sweet Corn Muffins
The Cake Mix Corn Muffins are sweet, but not so sweet you can't add fresh corn and cheddar cheese, and they are fluffy. My usual cornbread is moist and crumbly, but these are softer and not so crumbly. I put shredded Colby Jack and some corn in a few and it worked out, and I keep thinking how good these would be with pineapple, but I don't have any at the moment.
Square Muffin Pan
Since fast food chains like Boston Market make rolls that are rectangular or sometimes square, I dug out my square muffin pan, which worked perfectly for these. It's a "Celebrate It!" brand from Michael's, and I like it because the cavities are 1 ½ inches deep. They are perfect not only for square muffins, but deep dish brownies. If you don't have a square muffin pan, just use mini loaf pans or round muffin cups. It's the fluffy interior and flavor that matter.
Cake and Cornbread Mix Brands
The two main ingredients are Betty Crocker Yellow Butter Recipe and Jiffy Mix.
Amount of Cake Mix in a Box
A full batch makes 16, but you can scale the recipe down to make 8 or even 4. Betty Crocker yellow has 2 ½ cups of mix in a 13.25 oz box and Jiffy has 1 ½ cups in an 8.5 oz box, so hopefully that's helpful for those of you want to halve or quarter. On the other hand, a full batch of these would be great for a picnic or party. People might comment on how fluffy they are, and perhaps a war will break out between the sweet and not-sweet loyalists.
Recipe
Cake Mix Corn Muffins
Ingredients
- 1 box Jiffy Mix (8.5 oz)
- 1 box Betty Crocker Butter Recipe (13.25 oz)
- 2 large eggs
- ½ cup sour cream
- ⅓ cup salted butter, melted plus a little extra for pan and topping
- ¾ cup milk, preferably whole
Instructions
- Preheat your oven to 375°F Line or grease a 16 muffin cups. If you have a standard 12 cavity pan, you can put extra batter in a mini loaf pan or ramekin.
- In a mixing bowl, mix together the cake and corn muffin mix until blended, then mix in the eggs, sour cream, melted butter and milk. Stir until evenly blended.
- Fill the muffin cups just over halfway full -- not too high, not too low. You should get 16, so use pans mentioned above for any overflow batter. Spoon a little melted salted butter over each unbaked muffin.
- Bake for 18 minutes, or until golden and a toothpick comes out clean.
- Let cool slightly before removing from pan and serving.
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