These moist and sweet mini cornbread muffins with cinnamon butter are the perfect side to any meal and even make the perfect small-bite appetizer for your next gathering.
Course: Appetizer, Side Dish
Keyword: Bite Sized, Thanksgiving
Servings: 48mini muffins
Author: Khrista Helfer
115.25 ounce canSweet corn, drained
114.75 ounce canCreamed corn
1stickbutter, unsalted, room temperature
18.5 once boxCornbread mix
4ouncesCream cheese, room temperature
1stickButter, salted, room temperature
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.