I ended up making a half recipe of creamed corn with 8 ounces of frozen corn. Using 3/4 cup of milk instead of a full cup would have probably been perfect. As I made it, I ended up draining off some of the liquid.
My recipe ended up like this:
1/4 cup milk
6oz plain Greek yogurt
2 boxes of Jiffy mix 8.5oz
Creamed corn: 1/2 bag 16 oz frozen corn cooked, 1.5 TB butter, 1.5TB flour, 1 cup milk, 1.5 Tb sugar, pepper (drained some liquid off)
1 cup shredded Mexican blend cheese
This yielded 11 regular sized muffins and 24 mini muffins. The muffins were very moist and got nice reviews from my kids. I liked them better than the plain mix because they texture was less gritty.