Generally, I'm all for baking things from scratch.  Things taste better, they're healthier (no preservatives!) and there's nothing like the smell of fresh-from-the-oven carbohydrates (mmm, carbs...).  And truth be told, if I were a true Martha Stewart-ite I would probably have a coronary at the idea of using a boxed mix.  Alas, my legion of minions seem to have taken their leave, my money is currently tied up with a prince from Nigeria (who is totally gonna make sure that I get it back with significant interest), and at the end of the day I have less energy than my cat on catnip so boxed mixes are occasionally employed.

When it comes to corn muffins, I tend to fill my cart with Jiffy brand, frankly because they're super cheap.  The problem is, if you make Jiffy corn muffins according to the instructions on the back, they're kinda blah and incredibly DRY.

After a little research and playing around a bit, I found that with a few quick additions, you can improve the outcome significantly and get moist, sweet muffins - perfect sides for almost anything.

Basic Ingredients: 
Jiffy Boxed Mix
1 Egg
1/3 c. Milk
1/3 c. Sour Cream
2 tsp. Kosher Salt
2 Tbsp. Honey

Potential Additions (based on your personal taste):
2 tsp. Cholula Green Pepper Hot Sauce or Tabasco
1/2 c. Corn
2-3 Tbsp. Shredded Cheese 
1 Tbsp. Chili Powder 
Chopped Jalepenos 
Get Crazy and Pick Your Own!! 

Let's Do This: 

1. Preheat oven to 400 degrees
2. Mix all ingredients
3. Spoon into greased or papered muffin tins
4. Bake 15 - 20 minutes or until tops begin to brown.


The hands-on process takes MAYBE ten minutes, and the baking time allows you a chance to kick off those shoes and heat up some soup or Mouthwatering Chili.