Boston Market Cornbread

Amy made these corn muffins to go with chili for me and they were so good. She had baked them and then froze in a baggie, which worked great.

Ingredients

• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 1 (18 ounce) box butter recipe cake mix
• 4 eggs
• 2/3 cup milk
• 1 cups water
• 1/2 cup butter (softened)
• 1 can creamed corn

Makes a ton. At least 36 muffins.

1. Preheat oven to 325 degrees and mix all dry ingredients.
2. Add remaining ingredients and mix well.
3. Pour into greased cupcake pans or mini loaf pans.
4. Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
5. Allow to cool slightly in the pan (until pulls away from side a bit).
6. Remove from pan and serve warm.

I used regular muffin pans, mini muffin pans and a loaf pan. I had trouble with the loaf pan sticking and not getting cooked evenly. Would stick to muffins. I simply let them cool and then placed in baggies to freeze.