Incredibly easy to make and honestly, these are so moist and a touch sweet - you won't be able to stop at just one.
The Best Corn Bread Muffins
Notes: If making muffins, line muffin tins with foil muffin cups or you can use a greased 8" square glass baking dish.
Preheat the oven to 350 for muffins or 375 for baking dish.
3 large eggs
½ cup vegetable oil
½ tsp salt
8 ounces sour cream
8.5 ounces canned creamed corn
2 packages of Martha Whites Sweet Corn Muffin Mix
In a large bowl combine eggs, oil, and salt. Mix well.
Add sour cream and corn. Mix well.
Add muffin mix. Mix well.
Pour into muffin tins or prepared glass baking dish.
Bake the muffins at 350 for 20 - 22 minutes until golden brown on top and tester comes out clean. If using the glass pan bake at 375 for 45 minutes.