You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- ¼ cup unsalted butter
- 2 (8.5 oz) boxes corn muffin mix
- 1 (14.75 oz) can cream-style corn
- ⅔ cup sour cream
- 2 large eggs (or ½ cup egg substitute)
- 6 slices cooked bacon
- Cooking spray
- ½ cup honey
Steps
- Preheat oven to 400°F; melt butter. Combine muffin mixes, corn, sour cream, eggs, and butter; whisk until blended, then let batter stand 4 minutes. Microwave bacon following package instructions, then chop into small pieces.
- Coat 2 (12-cup) muffin pans with spray. Scoop batter into muffin pans using ice cream scoop (or tablespoon) until each cup is three-fourths full. Sprinkle bacon on top of each muffin.
- Bake 18–20 minutes until toothpick inserted in centers comes out clean. Drizzle each muffin with honey. Serve.
Amount per 1⁄24 recipe serving: Calories 130, Total Fat 6g, Sat Fat 3g, Trans Fat 0g, Chol 25mg, Sodium 200mg, Total Carb 19g, Fiber 0g, Sugars 9g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%