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Corn Bread Muffins
Submitted by Krista Kuchenbecker on Dec 17, 2017

I don't even really like corn bread, and I thought these muffins were pretty tasty! This could be made into a bread loaf as well, but I prefer individual portioned things :)

Servings: 1
Complexity:    Easy
Total Time: 50

1/2 cup fat free whipped cream cheese
2 eggs
1 8.5 oz box of corn bread mix
1 15 oz can of whole kernel corn, drained
1 14.75 oz an of creamed corn
1 cup nonfate greek yogurt

1. Preheat oven to 350 degrees and prepare muffin tins.
2. In a medium bowl combine all the ingredients and mix to incorporate.
3. Portion the mixture evenly into the muffin cups and place in oven to bake about 30-45 minutes until the top is golden brown.

Cook's Notes:
I chose to put wrappers on these, but they did stick quite a bit to the wrapper, just a heads up ;)