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Published June 21, 2025

If I ever win the lottery, I won’t make a big announcement.
No flashy jewelry. No champagne interviews.
But my friends and family will notice one thing:
I’d start ordering small side dishes from restaurants.

Yes, only the sides.
Single-serving mashed potatoes and gravy from KFC,
red beans and rice from Popeyes,
one cheddar biscuit from Red Lobster all delivered.

That’s how you’ll know I’ve hit the lottery jackpot.
Not yachts. Not Ferraris.
Just hot side dishes whenever I want them.

Until my lottery fantasies come true, I’m just going to have to learn how to make these side dishes myself. I used Jiffy corn muffin mix, Bisquick pancake and baking mix, and shredded cheese to make these cheesy cornbread muffins. Sweet, savory, and golden. Just like how I’d eat if I hit the jackpot.

Bakebit

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cheesy corn muffin cake on a wooden board.

Bakebit

Cheesy Corn Muffin Cakes

These golden corn muffin cakes are the perfect mash up of sweet cornbread and savory cheese; soft, moist, and bakery worthy. Whether you're craving a restaurant-style side or just something cozy and satisfying, this small batch inspired bake has big flavor payoff.

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Prep Time 8

Cook Time 15

Servings: 6

Course: Side Dish

Equipment Method Video

Equipment

2 bowls
1 muffin pan
large spoon or whisk

Method

Dry Ingredients

1 box (240g) Jiffy corn muffin mix
50g (about 1/3 cup) Bisquick baking mix. This is to added structure and lift.
2 tbsp granulated sugar – enhances that cake like sweetness.

Wet Ingredients

1 large egg
80 ml (1/3 cup) milk
2 tbsp unsalted butter melted
1/2 tsp vanilla extract (optional but I think it deepens the sweetness).
20-50g (1/4 to 1/2 cup) shredded Mexican cheese blend. Add more if you want a cheesier flavor.
Preheat oven to 375°F (190°C). Grease or line 6 muffin cups or prepare an 8×8 baking dish.
In a large bowl, whisk together the corn muffin mix, Bisquick, and sugar.
In a separate bowl, combine egg, milk, melted butter, and vanilla.
Pour wet into dry and stir until just combined. Don’t overmix, it should be thick but scoopable.
Spoon into muffin cups or pour into your prepared pan. Fold in the cheese.
Add a bit of cheese on top.
Bake for 15 minutes for muffins, or20–23 minutes for a small cake, until golden and a toothpick comes out with just a few crumbs.
Let cool for 5–10 minutes before serving.