Savory Yellow Corn Cupcake


  1. 6 Oz Shawnee Mills Yellow Corn Muffin Mix (1 pack)
  2. 2 Russet potatoes
  3. 3 Cloves of chopped garlic
  4. 3/4 Cup Milk
  5. 2 Tablespoon Butter
  6. 1/4 Teaspoon Black pepper
  7. 1/4 Teaspoon Garlic powder
  8. 1/2 Teaspoon Onion powder
  9. 1/4 Teaspoon Salt
  10. 1/2 Cup Italian six-cheese blend
  11. 1/2 Teaspoon Dried parsley
  12. 1 Teaspoon Cornstarch
  13. Chicken tenders chopped in half
  14. 1.76 Oz Shawnee Mills Brown Gravy Mix (1 pack)

How does country goodness taste? Find out in this recipe. This is not your average cupcake. It features a fluffy yellow corn cupcake as the base, topped with creamy mashed potatoes, crispy chicken tender, and a drizzle of Shawnee Mills Brown gravy. It’s the perfect combination of country flavors and textures.



  1. In a large pot, bring 4 quarts of water to a boil and add 1 tablespoon of salt 
  2. Peel and quarter 2 russet potatoes and carefully place in boiling water for 10 minutes 
  3. Drain potatoes and set aside in a medium bowl
  4. Follow complete directions on Shawnee Mills Yellow Corn Muffin mix packet and make a batch of muffins
  5. Add garlic, milk, butter, black pepper, garlic powder, onion powder, salt, Italian six-cheese blend, dried parsley, and cornstarch into the medium bowl with potatoes
  6. Whisk on low, using a hand mixer until the mashed potatoes are smooth and have thickened 
  7. Using a large star tip, place mashed potatoes into a piping bag and create a swirled layer on top of each yellow corn muffin
  8. Make your gravy – follow the Shawnee Mills Brown Gravy instructions and set aside 
  9. Top the layer of mashed potatoes with a chicken tender piece (store-bought or home-fried) and drizzle with Shawnee Mills brown gravy

Recipe compliments of Chef Amari