- 1 15.25 ounce can Sweet corn, drained
- 1 14.75 ounce can Creamed corn
- 1/2 cup Sugar
- 8 oz. Sour cream
- 1 egg
- 1 stick butter, unsalted, room temperature
- 1 8.5 once box Cornbread mix
- 4 ounces Cream cheese, room temperature
- 1 stick Butter, salted, room temperature
- 1/2 tsp. Vanilla extract
- 4 Tbsp. Powdered sugar
- 2 tsp. Cinnamon
Preheat the oven to 400°F degrees.
Spray mini muffin pan with non-stick cooking spray.
In a small bowl, lightly whisk egg. Set aside.
In a separate large bowl, add the cornbread muffin mix and sugar and whisk to combine.
Add the creamed corn, butter, sour cream and egg. Using an electric hand-held mixer, thoroughly combine ingredients.
Fold drained corn kernels into batter until mixed thoroughly.
Spoon batter into mini muffin pan, filling each cup to the top. Bake for 15 - 20 minutes, or until the tops are golden. (The muffins do not rise very much).
Cool the muffins for a few minutes in the pan, then finish on cooling rack.
Using a hand-held mixer, cream one stick of butter with 4oz. of cream cheese – both at room temperature. Add the powdered sugar, cinnamon and vanilla extract and beat on medium until just combined.