Jump-start this recipe by preparing and refrigerating dry and wet ingredients separately. Stir together as directed, and bake while guests enjoy the salad.

This Story Originally Appeared On myrecipes.com

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Credit: Jennifer Davick

Recipe Summary test

prep:
10 mins
bake:
17 mins
total:
27 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together buttermilk cornbread mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and 1 1/2 cups buttermilk; add to cornbread mixture, stirring just until dry ingredients are moistened.

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  • Spoon into well-greased Christmas tree-shaped silicone muffin pans, filling three-fourths full.

  • Bake at 425° for 15 to 17 minutes or until lightly browned.

  • Note: For testing purposes only, we used Martha White Cotton Country Cornbread mix. To use regular muffin pans, prepare recipe as directed through Step 2, filling muffin cups two-thirds full. Bake as directed. Makes 18 muffins.

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