2 packages of Jiffy Corn Muffin Mix (follow directions on box: requires 2 eggs and Milk)
1 cup frozen corn kernels
¾ cup brown sugar (1/2 cup into mix, save ¼ cup for sprinkling on top of muffins)
1 cup cream cheese
1 cup pecans (3/4 into mix, save ¼ for sprinkling on top of muffins)
1 teaspoon cinnamon
Preheat oven to 400 degrees F. Lightly grease one Texas style jumbo muffin pan.
In a bowl mix two boxes of Jiffy Corn Muffin Mix per directions.
Add corn kernels, brown sugar, cinnamon and pecans and mix thoroughly.
Spoon batter into each muffin tin. Add dollop of cream cheese into each muffin. Sprinkle pecans and a pinch of brown sugar on top.
Bake as directed. Make sure pecans do not burn on top of muffins.