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Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian

Pair these with Chili or Stew!Pair these with Chili or Stew!One mix makes 15!One mix makes 15!2 products + egg + yogurt + oil2 products + egg + yogurt + oil



Makes 15 muffins

1/4 cup vegetable oil of your choice

1/4 cup plain Greek yogurt (plant based can be used)

1 large egg, pasture-raised or cage free if available

1/2 cup low fat buttermilk + 1/2 cup milk of choice (or use just 1 cup of your milk of choice and no buttermilk if desired)

16-ounce box Open Nature Gluten Free Cornbread Mix

1 1/2 cups Signature SELECT fire roasted super sweet corn, frozen


  1. Preheat oven to 375-degrees (or 350-degrees if using a convection oven). Coat 15 muffin cups with cooking spray (or line with cupcake liners).
  2. Whisk together the oil, yogurt, egg, buttermilk and milk in a medium sized bowl until combined well. Pour in the cornbread mix and stir until a batter forms. Stir in corn and use an ice-cream scoop to fill the muffin cups.
  3. Bake until a toothpick inserted into the center comes out with only a few crumbs (about 20 minutes). 
Junior Chef IV
Junior Chef IV

Gosh, these look good!

Nutrition per Serving