I’m a cook from scratch girl…mostly. But I do keep inexpensive boxes of corn muffin mix and canned vegetables on my shelf. Some days I’m just frazzled to the core and appreciate being able to grab a 30 cent box or a 50 cent can to round out our meal and relieve a little stress.
The recipe:
1 box corn muffin mix (like Jiffy mix, but I used Aldi Brand)
1 Can creamed corn
That’s it! Combine the mix and the can of corn liquid and all. Divide the dough into 10 greased muffin cups. Bake at 400 degrees for 30 minutes or until the muffins are golden on the top and cooked through. These stay really soft almost like a pudding and are nice eaten right out of the cup (if you use the silicone kind.) If you let them cool on a rack for 5 minutes they are easier to get out and serve as a traditional muffin.
One Comment
Angela,
Here is a fantastic, easy dinner based on the same theme as your muffins. My family loves it. I only use half the enchilada sauce though on only half of the casserole since it is too spicy for the little ones. You may also omit the red peper.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1854020
Michelle