Pepperoni Cornbread Muffins


  1. Preheat oven to 400°F.
  2. In a large mixing bowl, add Jiffy Cornbread Mix, whole eggs, whole corn kernels, and milk. Whisk until smooth.
  3. Fold Roma Cup n' Char Pepperoni into the muffin batter.
  4. Spray ½ oz. muffin tin with non-stick spray. Portion muffin batter into prepared muffin pan.
  5. Bake for 13-15 minutes or until golden brown.
  6. Transfer muffins to a cooling rack and top with a small pat of butter before serving.


  • 1 box Jiffy® Cornbread Mix, 8.5 oz
  • 3 tbsp Nature's Best Dairy® Butter, unsalted
  • 1 Nature's Best Dairy® Egg(s)
  • 1/3 cup Nature's Best Dairy® Milk, Whole
  • 1 cup Roma® Pepperoni, Cup n Char, chopped
  • 3/4 cup West Creek® Corn, Yellow Kernels