Well, I'll be up front this is a total cheater recipe that can be done on the cheap and on the quick and feed a good amount of people. This made a total of 3 dozen little mini muffins of which I took to the Jaxfurs 2010 Picnic and shared there. They are a very simple recipe and I'm going to give a quick trick to make them sweeter if desired, though I'll first include the recipe as I brought them. I actually wanted to make the sweeter one but was lacking an ingredient and could not.

Anyway, onto this simple yet tasty recipe.

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Pamesan Corn Muffins

2 Jiffy Corn Muffin Mixes
3 Eggs
1 cup milk
1/4 cup parmesan cheese
1 Tbsp Dried Parsley
1 Tbsp Italian Seasoning

Combine all ingredients together in a bowl, put into muffin tins (Or an 8 X 8 Pan for thicker, 9 X 13 pan for thinner) and bake about 15 to 20 minutes at 400 degrees. If you want higher crowns on the muffins allow the batter to rest five to ten minutes. (In the picture you can see a big different in size between the first batch of muffins and the second, the second are the ones with the funny, much large, tops even though the batter amount was usually the same.)

Enjoy!


Now, for a Sweet Cornbread (One of my favorite easy cornbread) Switch out one box of the Corn Muffin mix with 1 Jiffy Yellow Cake mix and add in the ingredients needed for the mix into it. You'll get a nice sweet cornbread from this.

I know, a nice cheater recipe but your total cost on the non-sweet ones is probably about $4 or less when you price down what you are using by amount, and the sweet ones just a little more. The Jiffy mixes are cheap, but decent for what they do.

And hey, it's nice to have easy shortcuts in the kitchen!