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Course Appetizer
Cuisine American


  • 2 6 ounce bags Martha White Mexican Style Cornbread and Muffin Mix
  • 1 16 ounce can creamed corn
  • 1 egg beaten
  • cup milk


  • Preheat oven to 425°. Line muffin tin with baking cups.
  • In a large bowl, combine cornbread mix, creamed corn, egg, and milk. Mix well and pour into muffin tin. Bake until golden brown, about 18 to 22 minutes.
  • For crispier muffins, don’t use baking cups and grease bottom of muffin tin with bacon grease, then preheat pan in oven for seven minutes before adding batter.
Keyword cornbread