Sweet Cornbread Cake Muffins Recipe

love cornbread . . . but sometimes when I make it, it is so crumbly that 
is just falls apart. I came across this recipe and knew that I had to 
try it when I saw the the main ingredient was a cake mix. :) It still 
has the delicious taste of cornbread, just a little sweeter and less 
crumbly.

My kids LOVE them- we make regular-size and mini-size muffins and they 
are a huge hit for any meal of the day!

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Sweet Cornbread Muffins

Source: Our Best Bites




Ingredients:

1 yellow cake mix

2 Jiffy cornbread mixes

Oil, milk, and eggs according to package directions (on all 3 packages! 
I think I ended up using 5 eggs)




Directions:

1. Preheat oven according to directions on cake mix box.

2. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, 
and milk according to all 3 package directions (replace all water with 
milk). Mix together according to cake mix directions.



(This recipe makes a TON of muffins- I think that I made 12 
regular-sized muffins and about 48 mini-sized muffins. If you want to 
make half a batch, you can try and split the cake mix in half . . . but 
then you have half of a cake mix left. I usually freeze my extra muffins 
in meal-sized portions and pull them out as I need them. I just put the 
muffins in a Ziploc bag after they cool down and throw them in the 
freezer. If you wanted to, you could make 12 regular-sized muffins and 
pour the rest of the batter in a 9x13" pan . . . just bake according to 
the directions on the back of the cake mix package.)



3. Bake muffins (or cornbread cake) according to the directions on the 
back of the cake mix package (about 20-22 minutes for regular-sized 
muffins and 12 minutes for mini-sized muffins).



So delicious with honey butter, cinnamon honey butter or Mom's chili!!


Source: sixsistersstuff.com 
<http://www.sixsistersstuff.com/2012/01/sweet-cornbread-cake-muffins-recipe.html>

-- 



*Ginny Butterfield
Cranberry Twp, PA


*


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