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A wooden serving board with a dozen golden corn casserole muffins, one split open to show a moist interior, with scattered corn kernels and a small dish of softened butter nearby.
Stroller Envy

Jiffy Corn Casserole Muffins for Easy Serving

Moist corn casserole muffins sized for a standard muffin pan.
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Prep Time 10 minutes
Cook Time 24 minutes
Resting 5 minutes
Total Time 39 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 8.5 oz JIFFY Corn Muffin Mix one box, dry mix only
  • 3/4 cup canned whole-kernel corn measured after draining
  • 3/4 cup canned cream-style corn
  • 1 large egg
  • 1/4 cup unsalted butter melted and cooled slightly
  • 1/2 cup shredded cheddar
  • 1 teaspoon neutral oil for muffin pan

Method
 

  1. Heat oven to 375°F. Grease a standard 12-cup muffin pan thoroughly with the oil. Whisk egg and melted butter in a bowl; stir in measured whole corn and cream-style corn.
  2. Fold in dry muffin mix and cheddar just until combined. Divide evenly among the 12 cups, filling each about two-thirds full. Do not add the milk listed on the mix box.
  3. Bake 18–24 minutes, until tops spring back lightly, centers are set and 165°F, and a toothpick shows moist crumbs rather than wet batter. Rest 5 minutes in pan, then loosen carefully and lift out.

Notes

Equipment: standard 12-cup muffin pan, mixing bowl, instant-read thermometer.
Serving size: 1/12 of the recipe.
Makes 12 muffins. Freeze cooled muffins airtight up to 2 months. Thaw in refrigerator; reheat at 350°F until 165°F in center. This recipe uses measured partial cans to fit one standard muffin pan.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.