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Pepped-Up Boxed Cornbread

These little guys are perfect at any meal!

We love corn muffins, but we don’t always have time to make them from scratch. A boxed mix is an easy way for us to have corn muffins at any time. So we like to keep a couple boxes in our pantry ready to go at a moment’s notice. What’s even more fun about corn bread is how it can be made both sweet and savory. Sometimes a box mix can be a little boring, so this recipe really jazzes up the pre-made mix and gives us a flavorful, slightly sweet muffin that is moist and delicious. All you have to do is add the ingredients and bake until perfect. We made them last night as a side for chili, then warmed the leftovers this morning for a tasty breakfast. Try them today!

Serves 12 muffins

30 minutes

Rated 4.9 out of 5
Rated by 8 reviewers
  • 1 (14 oz) package corn muffin mix
  • 1/3 cup unsalted butter, melted
  • 2 eggs
  • 3 tablespoons honey
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  1. Preheat oven to 350°F and grease or line muffin pan.
  2. In a large bowl, sift together cornbread mix, salt and cinnamon. Set aside.
  3. In a separate bowl, whisk butter, eggs, honey, sour cream and vanilla.
  4. Pour wet ingredients into dry ingredients and stir until well combined; avoid over mixing.
  5. Divide batter evenly into baking cups.
  6. Bake muffins for 16-18 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

Recipe adapted from Mocha Girls Pit Stop

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