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corn bread muffins recipe

How can you provide nutritious meals and snacks when life makes cooking difficult? The secret is to be prepared. Using convenience ingredients and making meals your own is one way to serve your family’s tastes without being a slave to the kitchen. Bonus points if the recipe freezes well, allowing you to do some batch cooking, saving both time and money.

The following recipe is a good one to have on hand. It is quick, convenient, and can take advantage of leftovers. The kids can simply pull these muffins out of the freezer and warm them for a a no-fuss after-school snack or breakfast.

They are also good as a winter-time staple, since these muffins are very filling.  Try serving them with soup or baked beans. Of course, they can also be used as a back up source of emergency food, since the muffins can be defrosted and eaten warm or cold, as needed.

For variety, you may also want to serve these muffins with honey butter. Combine softened butter with a little bit of honey. Leftover honey butter will keep well in the fridge for about a week.


  • 3 cups of Nutriversal Corn Bread Muffin Mix
  • 1/2 cup chopped ham (deli or leftover)
  • 1/2 cup shredded Swiss cheese
  • 1 cup of warm water
  • 1 tablespoon of prepared Dijon mustard


  1. Preheat the oven to 375 degrees. Line a muffin tin with paper liners or grease well.
  2. Combine the Nutriversal Corn Bread Muffin Mix, ham and cheese in a medium bowl. Mix well.
  3. Combine the water and mustard in a small bowl or glass cup measure. Mix well.
  4. Stir the wet ingredients into the dry ingredients. Mix until just moistened.
  5. Fill the muffin cups each about 2/3 full with batter.
  6. Bake for 15-20 minutes until golden brown.
  7. Enjoy!

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