Made a chicken-black bean-corn chili this afternoon, and a good corn-bread muffin would go well with it. Does anyone have a good recipe for cornbread muffins?
Jiffy mix.
Thanks, Twix, but cornbread’s not that common in my part of Canada, and I can’t recall every seeing Jiffy mix for it.
Northern Piper, I have a cornbread recipe I like, and there’s no reason it can’t be scooped into smaller portions, like a muffin pan. let me go fetch it and I’ll post again. It’s a denser cornbread, not light and fluffy like a cupcake.
You…you…BARBARIANS! Jiffy mix is in a very small box, and other brands of cornbread mix are sometimes in paper packets.
I’m going to have to lie down now, I can’t comprehend a place where they would not sell corn muffin mix.
More seriously, though, I’ve made cornbread from the recipes on the backs of cornmeal packages. Mostly they came out pretty good, but they called for stuff that I usually didn’t keep in the house. Which is why I use Jiffy mix. Well, that, and the fact that Jiffy mix makes up a smaller batch, which is more than enough for our family. Fresh corn muffins are wonderful, and if you have leftovers, try heating or toasting them with lots of butter.
I prefer yellow cornmeal, by the way, while others prefer white.
Jiffy is the only way to go, and this is from someone who advocates jihad against people who don’t make cornbread right.
Yes, I made this one just a few nights ago to accompany chili. It was just the right degree of denseness vs. fluffiness, and it wasn’t sweet. A tablespoonful of honey for the whole recipe was just the degree of sweetness necessary for a savory cornbread. If you like, add some canned diced green chiles and/or grated monterey jack cheese.
Ingredients:
1 tablespoon butter
1 cup unbleached pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 tablespoon honey
4 tablespoons melted butter, more for the baking dish
Method:
Preheat oven to 350°F and butter a dozen-muffin tin. Sift together flour, baking soda, baking powder, salt and cornmeal in a bowl. Set aside. In a small bowl, whisk buttermilk with eggs and honey. Whisk in melted butter. Mix wet ingredients with the dry until just combined. Divide batter into muffin tins. Bake 15-20 minutes until golden and a pick comes out clean.
Boy, I bet that recipe makes some seriously tasty cornbread.
Gonna stick with Jiffy mix, though. 
I’m trying to find a moist enough recipe to suit DH’s taste. The one on the cornmeal box was way dry, and one I found in a basic cookbook I have was better, but still not to his liking. We both prefer it non-sweet, both for taste and because DH is diabetic.
I’ve made corn muffins from the recipe on the box, and they were so dry they might as well have been made from sawdust. So I use the Jiffy mix.
I have heard (I have not tried it) that using creamed corn in place of other liquid when making cornbread or corn muffins is supposed to make it moist. For example, 1/2 cup creamed corn instead of 1/2 cup milk. I don’t know if this works, just passing it on.
Add more milk to the batter and you can make yummy Jiffy corn pancakes!
Jiffy cornbread is an abomination, foisted upon me in childhood along with things like Miracle Whip, powdered milk and Minute Rice. I am sad to say I’ve never had good cornbread, but it’s on my list of things to experiment with one day.
Sorry I can’t answer the question beyond - Jiffy ain’t it. 
6.5 Tablespoons butteer
14.5 Tablespoons sugar
.75 teaspoons salt
2 eggs
1.875 cups flour
1.875 cups corn meal
4.75 teaspoons baking powder
1.6 cups(375 ml) milk
Cream sugar and butter, blend in salt. Stir eggs into mix. Mix together dry ingredients and add, alternating with the milk. Stir until smoothly blended and scoop out into sizes desired. Bake at 350 degrees Fahrenheit(175 Celsius)
Sorry it took so long to get back with this, I had trouble finding the file. As I said, this is a cornbread recipe, and is on the dense and slightly gritty side. It is so good hot out of the oven, with butter melting into it.
I do this recipe at work, but this is the way cut down version, I usually start with amounts five or six times the amounts above. And I weigh my ingredients, I don’t measure, so I had to convert for above and I hope I got the math right.
Jiffy is the best for quick cornbread muffins. I make them in a mini muffin tin and they only have to bake for 11 minutes. Since you don’t have Jiffy where you are, here is a link to aJiffy-Fake-It recipe.
Years and years (and YEARS!) ago, I saw a recipe in the Louisville newspaper for a corn muffin. All I remember is one CAN of corn, liquid and all, buzzed in the blender until it became a slurry, and then the slurry was mixed with self-rising flour and an egg.
I’d KILL for the full recipe, it was wonderful!
~VOW
Thanks, guys - now I’ve got two good looking recipes to try! Much obliged!
I make the America’s Test Kitchen corn muffin recipe. Very moist and delicious, but be careful not to overmix.
2 cups of all-purpose flour
1 cup yellow cornmeal (stone-ground, whole grain preferenced)
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup sugar
8 tablespoons (1 stick) of unsalted butter, melted and cooled (otherwise you’ll cook the eggs!)
3/4 cup sour cream
1/2 cup milk
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Line a muffin tin with muffin liners or grease it.
Whisk the flour, cornmeal, baking poser, baking soda, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bown until thick. Whisk in the melted and cooled butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. It should be slightly lumpy.
Spoon the batter into the muffin cups. Do not level or flatten the curface of the mounds. Bake until light golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, about 16 - 18 minutes. Rotate the pan halfway through baking.
Let the muffins cool in the pan about 5-10 minutes before removing.
This is the best recipe you will find. The addition of the sour cream keeps the muffins moist, even after a couple days, and adds a nice little tangy flavor.
If you wish to add “other stuff” such as cheddar cheese, jalapenos, or even frozen corn, be careful. These things will shorten the shelf life, unless you store them in the fridge; which is kinda silly, IMHO.
Is the OP looking for sweet cornbread, or the good kind?
This is probably the best cornbread recipe I’ve found written down. It’s from the Magnolia Grill in Chapel Hill, NC. Those folks know what the hell they’re doing.
If you don’t have an 8" cast iron skillet, you can use muffin tins or a waffle maker.