Thanksgiving again! A time of tradition and family, good food, things all-American. One of my favorite recipes are these creamy and rich corn muffins. They are so easy to make, and people go crazy for them, especially since they are filled with real corn. Every November, I make batches of these crazy corn muffins and give them to family, friends, neighbors, and especially to my band at holiday time. Everyone looks forward to whichever event falls closest to Thanksgiving, when I traditionally arrive with a huge box full of muffins….they are so buttery that you need a napkin! And even though I usually cook organic all the way, here is one of those annual exceptions. Really, try them! They are so easy to make.



4 eggs

2 sticks unsalted butter (I use only 1, since I like them a little less buttery. Up to you.)

1 large container of sour cream

1 can creamed corn

1 can kernal corn

2 boxes Jiffy corn muffin mix or 1 large box Trader Joe’s corn bread mix


Preheat oven to 350

Melt the butter, add to eggs in a large mixing bowl and stir.

Add the 2 cans of corn, sour cream, mix well,

Add the boxes of dry mix, stir until smooth.

Pour into greased muffin tins,

Bake according to directions on box.