Once you utilize this secret ingredient... you'll never make cornbread any other way!
If you've ever eaten cornbread and loved the flavor but hated the texture, I have a solution for you! Now when I say these are the best cornbread muffins you will ever try... I mean it!
You have to give this technique a go, and tell me what you think once you do. Make these babies with my creamy white chicken chili recipe and you will have the perfect comfort food dinner.
I don't think you will make cornbread any other way once you try this.
Gather your ingredients and allow the egg and heavy whipping cream to warm up a bit, close to room temperature. Grab a jumbo muffin tin and spray with a cooking spray.
You have to use the Jiffy brand corn muffin mix. I don't make the rules... you just have to use this exact box. It adds to the incredible flavor of this cornbread muffin.
Now, for the key ingredient, the star of the show... our secret ingredient is: cream styled corn. I know, I know, it seems like such a simple change, but it is a life changing switch you HAVE to try.
You are literally going to dump the entire can into the mix. Don't drain it, just gently whisk it into the egg and heavy cream.
You will want to cook your bacon before you put the muffins into the oven. I suggest cooking the bacon first, mix the muffin mix and allow it to set for about 5 minutes in the bowl before portioning into the muffin tin. I would also recommend cooking the bacon a little bit crispy so that you get a nice contrast in texture when you bite into the muffin.
Once the bacon is crispy and the batter has set slightly, portion about 1/2 a cup of batter per muffin. Break or crumble the bacon on top of the batter; I used one strip of bacon per muffin. Next you will of course want to top these bad boys with a good heaping pile of cheese. I used a shredded sharp cheddar cheese, but you could easily switch it up however you like.
Cook your muffins for about 30-35 minutes, checking for doneness with a toothpick inserted in the center. These will be extremely moist and creamy, so you might get a little batter and creamed corn on the toothpick, just make sure that
there is not an excessive amount of gooeyness.
Just look at that golden, crispy, creamy muffin! Oh my gosh, is your mouth watering yet?
I'm TELLING YOU! The creamed corn secret ingredient is life changing. You have to give this a try! If you try it and love it, make sure you share this recipe
with a friend and come back to tell me how you customized it!
Much love my friends.
Creamy Bacon Cheddar Jumbo Cornbread Muffins:
1 Box Jiffy Corn Muffin Mix
1 large egg
1/3 cup heavy whipping cream
1 can creamed corn
6 strips of bacon
2 cups of shredded cheddar cheese
Optional:
Butter for serving
Allow the egg and heavy cream some time to warm up a bit, close to room temperature
Preheat the oven to 400 degrees
Crisp the bacon strips on the stove top
Whisk the entire can of creamed corn, egg and heavy cream together
Add the dry muffin mix to the wet ingredients and gently combine
Allow the batter to rest for about 5 minutes
Spray the jumbo muffin pan with a cooking spray
Portion about a 1/2 cup of batter per jumbo muffin
Break or crumble 1 strip of bacon per muffin, laying on top of the batter
Top the bacon with about 1/4 cup of shredded cheddar cheese'
Bake for 30-35 minutes
Enjoy the best cornbread muffins you will ever taste!
If you do not have a jumbo muffin tin, half the portions and cooking time. Use 1/4 cup batter, 1/2 strip bacon, 1/8 cup cheese and bake for 15-20 minutes.
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