Name: Easy Cornbread Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup milk; 1 cup low-fat cottage cheese; 2 eggs; 1/2 cup shredded cheddar cheese (packed ); 16 oz corn muffin mix (like Jiffy)

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These semi-homemade cornbread muffins are made with minimal ingredients and produce gourmet results. Cheesy, moist, and delicious cornbread made in under 30 minutes.

Easy cornbread muffins in a metal muffin tin atop a grey napkin.

How Do You Make Easy Cornbread Muffins?

To make this recipe you will need the following:

2 boxes of jiffy cornbread mix
1 cup of cottage cheese
1 cup of milk
1 cup of shredded cheddar cheese
2 eggs

Step 1: Add all ingredients to your mixer and blend just until combined.

Pro Tip – do not over-mix. Over-mixed cornbread turns out tough and dry.

Easy cornbread muffins being mixed in a kitchenaid mixer.

Step 2: Line your muffin tin with paper liners and fill each cup with batter.

Pro Tip – use a an ice cream scoop to portion your batter. The size of the scoop is the perfect amount for standard size muffins or cupcakes.

Easy cornbread muffin batter in a metal muffin tin atop a grey napkin.

Step 3: Bake at 400 degrees for about 15 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack. Can be served warm or at room temp.

Easy cornbread muffins in a metal muffin tin.

Semi-Homemade For The Win

This recipe used boxed cornbread mix, making this recipe one that even the greenest of chefs can complete with flawless results. So don’t be shy! Add this to your next pot of soup, or bowl of chili.

Easy cornbread muffins in white paper liners on a black cooling rack.

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Easy Cornbread Muffins

Delicious and easy cheesy cornbread muffins

5 from 1 vote

Print Pin Rate

Course: bread, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: servings

Calories: 213kcal

Author: Kadee & Desarae

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line your muffin tin with paper liners - recipe makes 12 muffins.
Combine milk, cottage cheese, and eggs in a large bowl. Using an electric mixer - blend on medium speed until combined
Stir in muffin mix, but don't over mix. Stir in cheese.
Using an ice cream scoop fill the muffin tins with about 1/4 cup of the mixture. By using an ice cream scoop you will be sure to make all of your muffins the same size.
Bake for 13-15 minutes until center springs back or a toothpick inserted comes out clean. Cool on a wire rack.
Can be served warm out of the oven (my fav) or room temperature. Store in an airtight container.

Nutrition

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