Prep Time
10 Mins
Bake Time
17 Mins
Yield
Makes 2 dozen
Jennifer Davick

How to Make It

Step 1

Stir together buttermilk cornbread mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and 1 1/2 cups buttermilk; add to cornbread mixture, stirring just until dry ingredients are moistened.

Step 2

Spoon into well-greased Christmas tree-shaped silicone muffin pans, filling three-fourths full.

Step 3

Bake at 425° for 15 to 17 minutes or until lightly browned.

Step 4

Note: For testing purposes only, we used Martha White Cotton Country Cornbread mix. To use regular muffin pans, prepare recipe as directed through Step 2, filling muffin cups two-thirds full. Bake as directed. Makes 18 muffins.

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