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Cornbread Muffins

5 stars based on 105 votes


These tender and sweet cornbread muffins are the perfect accompaniment to any Southern barbecue or Southwestern style dish. They’re also delicious with crabs. My kids love them so much that I’m constantly swatting their little hands away from the bread basket so they don’t fill up before the main course.

Cornbread muffins 13

I know that baking might seem a little ambitious at dinnertime but, rest assured, these muffins are easy to make. You can serve them instead of a starch and they do double duty — leftovers are delicious for breakfast, especially warm and slathered with honey butter or jam.

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Begin by whisking the dry ingredients — cornmeal, flour, sugar, baking powder and salt — together in a bowl.

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In another bowl, combine the eggs and honey, then add the milk.

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Add the milk mixture and melted butter to the dry ingredients.

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Then stir until just combined. Try not to overmix or the muffins will be tough; it’s okay if there are a few lumps.

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Prepare the muffin pan with paper liners or nonstick cooking spray (I prefer to use nonstick cooking spray because the edges get nice and crisp), and then spoon the batter evenly into the muffin cups.

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Bake for 17-20 minutes until tops are puffed and golden.

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Cool slightly, then serve warm.

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If you have leftover muffins, be sure to reheat them — cornbread is much better served warm.


Cornbread Muffins

Servings: 12 muffins
Total Time: 30 Minutes


  • 3/4 cup yellow cornmeal
  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 3/4 cup milk (preferably whole but low-fat works too)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled


  1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
  3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
  4. Note: Cornbread muffins taste best when served right out of the oven. To reheat leftovers, wrap muffins in aluminum foil and place in a preheated 350-degree oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.

Nutrition Information

Powered by Edamam

  • Serving size: 1 muffin
  • Calories: 216
  • Fat: 9 g
  • Saturated fat: 5 g
  • Carbohydrates: 30 g
  • Sugar: 12 g
  • Fiber: 1 g
  • Protein: 4 g
  • Sodium: 305 mg
  • Cholesterol: 53 mg

Reviews & Comments

  • I’d like to make these to go with white chili for Bunco. I would like to make them the night before and just reheat them. At what temperature should I reheat them, and for how long? What is the best way to store them prior to reheating? Thanks!

    - Stephanie on October 22, 2016 Reply
    • Hi Stephanie, You can store these in an airtight container on your counter. To reheat the muffins, just wrap them in foil and warm them in a 350-degree oven until hot.

      - Jenn on October 23, 2016 Reply
  • Hi Jenn
    If I want to make this recipe in one pan rather than as individual muffins, what size pan do you recommend?

    - Lynn on October 12, 2016 Reply
    • Hi Lynn, I think an 8-inch square baking pan would work here and I’d start checking for doneness at about 30 minutes.

      - Jenn on October 14, 2016 Reply
  • 5 stars

    These cornbread muffins are absolutely delicious! My husband and I love them, and I make them often.

    - Bonnie Lewis on October 4, 2016 Reply
  • Hi Jenn, If I wanted to make the muffins in mini muffin tins, would the recipe still work well? And what bake time and temperature would you suggest?

    - Jackie on October 4, 2016 Reply
    • Hi Jackie, Yes, mini muffins would work. You can leave the temperature the same but start checking them for doneness at about 12 – 15 minutes.

      - Jenn on October 4, 2016 Reply
      • 5 stars


        I made the muffins over the weekend, some at the regular size and some at the mini size. Both batches turned out perfect! My family raved about them and this will definitely be an annual request for Thanksgiving. Thank you!!


        - Jackie on October 13, 2016 Reply
  • Can I premake the batter the day before and refrigerate?

    - Alex on October 3, 2016 Reply
    • Hi Alex, no muffin batter should be refrigerated overnight. Any batter that uses a chemical leavening such as baking soda or powder, or eggs must be baked as soon as it gets wet or it won’t rise. You can measure the wet and dry ingredients and keep them separate, but once they are mixed, it should be baked.

      - Jenn on October 3, 2016 Reply
  • I wonder about adding additional ingredients like red peppers, jalapenos, bacon and onion?

    - Jackie on October 3, 2016 Reply
    • Hi Jackie, I think any of those add-ins would work!

      - Jenn on October 3, 2016 Reply
  • Can i add corn from the can? If so, what would be the right measurement?

    - Shirley on September 26, 2016 Reply
    • Sure Shirley! I’d add 1 cups worth to the batter along with the dry ingredients and butter. Enjoy!

      - Jenn on September 27, 2016 Reply
  • 5 stars

    Finally a cornbread that is moist, has flavor and easy to make. This is the first recipe I’ve made from your site, but I know it won’t be my last. THANK YOU JENN.

    - jennifer on September 24, 2016 Reply
  • hi. If I were to only want to bake 3 muffins for my school practical,how much must I reduce the ingredients to?

    - amirah on September 17, 2016 Reply
    • Hi Amirah, you’d need to divide the amount of ingredients by 4.

      - Jenn on September 17, 2016 Reply
  • Best ever! Everyone loved them. I would rate these 5

    - Valerie on September 14, 2016 Reply
  • 5 stars

    I made these muffins this morning for breakfast and they are fantastic! Reminds me of the ones we would have at the diner or lunchonette growing up. Definitely a keeper and no longer going to buy the packaged mixes. So simple to make! Thank you!

    - Kathie on July 31, 2016 Reply
  • 5 stars

    Best cornmeal muffins I made! And I’ve tried many, many recipes. This one is a keeper! (I can’t drink milk, so I replaced with rice milk). Delicious and moist!

    - Angi LT on July 28, 2016 Reply
  • 5 stars

    Awesome muffins!
    I had to resist the urge to eat them all myself. :0)

    - Randall Brown on July 24, 2016 Reply
  • Most definitely I must give this a 5+ rating. I have been years looking for a “KEEP” corn muffin recipe. Yahoo–This is it.

    - Ken B on July 24, 2016 Reply
  • 5 stars

    Great Recipe! Made a double batch! Your recipes never disappoint!

    - Leslie on July 18, 2016 Reply
  • 5 stars

    The best cornbread recipe I have ever used. My husband loved them.

    - Audrey on July 17, 2016 Reply
  • 5 stars

    After trying countless cornbread recipes, I now have my go to recipe. The muffins have a great texture and absolutely no crumbling. They paired perfectly with fresh caught fried fish! Yummy

    - Clyrice on July 15, 2016 Reply
  • 5 stars

    We really loved these muffins!

    - Tracy V on July 13, 2016 Reply
  • 4 stars

    If I double it, would it cook okay in a 9×13 pan? Cooking for a bigger crowd.

    Thanks! Love this recipe for my family.


    - Sam on July 8, 2016 Reply
    • Yes Sam, you could do that. I’d up the temperature to 400 degrees. Keep an eye on it, but it should take about 25 minutes, or until puffed and lightly golden. Hope you enjoy!

      - Jenn on July 8, 2016 Reply
  • 5 stars

    Nailed it! Great recipe – stays together and doesn’t crmnble. great texture and taste. no butter needed. wish i had more leftover!!

    – donna cohen on June 20, 2016 REPLY

    - donna cohen on June 20, 2016 Reply
  • 5 stars

    Hi! This is a really good recipe, I have done it many times and has allways been delicious! Of course as all your other wonderful recipes.
    Thank you

    - Caroline on June 11, 2016 Reply
  • 5 stars

    I made these today for the first time using organic corn flour I already had and 1/2 cup of fresh sweet corn. They were delicious; thanks so much for the recipe.

    - Frank Good on May 31, 2016 Reply
  • 5 stars

    When you say spoon the flour into the measuring cup, does that mean that adding the flour to the cup in another way would change the measurement?

    - Adena on May 23, 2016 Reply
    • Hi Adena, Yes, believe it or not, it can make a difference; similar to brown sugar, flour packs. Scooping the ingredient with your measuring cup will cause packing and you’re more likely to use too much flour that way.

      - Jenn on May 24, 2016 Reply
  • 5 stars

    Great easy recipe. Moist and a touch of sweetness made these corn muffins a favorite for my family. Thanks for the recipe chef Jenn.

    - Thezle Higgs on May 17, 2016 Reply
  • 5 stars

    Fabulous recipe. I loved them and will make often. Thank you!!

    - Sue Lepard on May 7, 2016 Reply
  • 5 stars

    Wow Jenn! Thanks! Best cornbread muffin “from scratch” recipe that I have tried. I did cut the sugar to 2tblsp. and added approx. 3 tblsp. of honey. They turned out just like your photo. As a tip, after I sprayed non-stick oil spray to my cupcake pan, I sprinkled very small pinches of cornmeal in the cups. Worked really well for getting the muffins out with ease.

    - Melissa on May 1, 2016 Reply
  • 5 stars

    Made this recipe three times now and it is been a great hit every time! To me it has perfectly balanced flavors and texture! Thank you for sharing this! You make me look good ;D

    - Peggyblue on April 28, 2016 Reply
  • I just realize I have self rising Corn Meal I saw the review about self rising flour would I do the same with self rising Corn meal reduce baking powder to 1 1/2 tsp and salt to 1/2 tsp?
    Thank you Sheryl

    - Sheryl Proctor on April 9, 2016 Reply
    • Hi Sheryl, I think that should work. I’d love to hear how they turn out!

      - Jenn on April 11, 2016 Reply
  • 5 stars

    This is the BEST ever corn bread recipe!!-and I have tried several. I live in Kenya-and for some reason I find the sugar we use here in most of the online recipes I have tried too much. So I halved the sugar and the honey. Then I used margarine and since its salted, I halved the salt. PERFECTION! This recipe inspired me to start the journey of putting together a recipe book-so that I can have a collection of all my go-to and favorites. Thanks a bunch Jenn!!

    - Sarah on April 5, 2016 Reply
  • 5 stars

    Thanks for answering my question so quickly. This is the best corn muffin recipe, I have tried many including the one on the box and had terrible results . They came out perfect ( although we like ours a little sweeter), they were moist and delish. I used margarine because I had no butter and they were still good . Thanks so much for the recipe I shall never need box mix again(which believe it or not I have ruined several times)yay.

    - Tina on April 2, 2016 Reply
  • I don’t have butter can I use margarine or oil instead and how much if yes?

    - Tina on April 2, 2016 Reply
    • Hi Tina, yes I think you could get away with either margarine or oil and the amount would be the same (1/2 cup). Enjoy!

      - Jenn on April 2, 2016 Reply
  • 5 stars

    Very moist and tasty. I added a few frozen blueberries into middle of batter and made even tastier! Did use 1/4 c.corn oil and 1/4 c. Melted butter, due to cholesterol problems. I will make these again!

    - Kathleen on March 29, 2016 Reply
  • 5 stars

    Whoops forgot to rate

    - Lee Ann on March 27, 2016 Reply
  • I made these to go with Easter ham . As I live in the UK I used Polenta ( soaked it in milk for 30 min) and as a bread not muffins . Unbelievable!! The best cornbread I have ever had .

    - Lee Ann on March 27, 2016 Reply
  • 5 stars

    INCREDIBLE! Will never make another cornbread recipe again. Perfect blend of sweetness and buttery-ness.

    - Monica on March 26, 2016 Reply
  • Made this for dinner! It’s delicious

    - Shantae on March 21, 2016 Reply
  • Being as my muffin tins were accidentally thrown out, I was wondering if I could bake this recipe in a baking pan. If so, what size and any change in oven temperature?
    Thank you.

    - Trish on March 20, 2016 Reply
    • Hi Trish, you could bake this in a 9 x 9 baking dish at 400 degrees. Keep an eye on it, but it should take about 25 – 30 minutes, or until puffed and lightly golden.

      - Jenn on March 21, 2016 Reply
  • 5 stars

    It is a amazing recipe.The best corn muffins I’ve ever make from scratch.Thank you very much:).

    - Lana on February 25, 2016 Reply
  • 5 stars

    These were absolutely terrific, everyone enjoyed and not dry like other corn muffins I’ve tried.

    - Sara on February 21, 2016 Reply
  • 4 stars

    Tried these muffins. The texture was perfect. I cut down the sugar to about 1/3 cup and I still found them too sweet for serving with dinner. Maybe a good breakfast treat.

    - Joan on February 14, 2016 Reply
  • 4 stars

    Really nice muffins though a little sweet. Mine were crumbly though. I translated everything to grams as way easier and (I think) accurate (I’m in the U.K.). I used 155g flour which was possibly less than the spooning and flattening of flour (how is this not different for everyone who does it?!), though that weight was taken from a table in an American cookbook. Can I ask what weight your flour turns out to be please? Thank you!

    - Natasha on February 13, 2016 Reply
    • Hi Natasha, My weight for one cup of flour, spooned and leveled, is 125 grams (so your measurement was accurate). I do wish we used the metric system in the States — it would make baking much easier! For what it’s worth, all of my newer recipes have metric conversions. You’ll find a button on the top right of each recipe which allows you to toggle between cup and metric measures. I will go ahead and update this one as well. Hope that helps…and next time, it’s fine to reduce the sugar by a few tablespoons if you find the muffins too sweet.

      - Jenn on February 13, 2016 Reply
  • Hi Jenn,
    Can you add corn kernels for interesting texture? If so how would you do it?

    - janet on February 13, 2016 Reply
    • Hi Janet, Absolutely, that would work well. I’d add 1 cup to the batter along with the dry ingredients and butter.

      - Jenn on February 13, 2016 Reply
  • 4 stars

    hi, i read 1 tbsp baking powder that correct? or is that only 1 tsp? most recipes similiar to this just use 1 tsp. I used 1 tsp because i was afraid my muffins will be bitter from the baking powder. also, although great in taste, my muffins were a little grainy…so i was wondering how can you eliminate this grainy texture?

    - marianne on February 12, 2016 Reply
    • Hi Marianne, 1 tablespoon is definitely correct. As for the texture, the muffins should not be grainy. What type/brand of cornmeal did you use?

      - Jenn on February 13, 2016 Reply
  • 5 stars

    Thank you this amazing recipe. They’re soft and sweet and not at all dense or crumbly. It’s not the very best cornbread I’ve eaten but it’s an extremely close second.
    I used bacon grease instead of butter because I’m on a bacon kick lately, reduced the salt by half to compensate for the extra saltiness, and greased the muffin tin with bacon grease. The resulting cornbread had a hint of bacon flavour and a nice crispiness around the edges.
    Incidentally, the best cornbread I’ve had was made by a friend and she refuses to share the secret family recipe.

    - asylum01 on February 10, 2016 Reply
  • Muffins made exactly as directed and they were delish!!

    - JeanyL on February 7, 2016 Reply
  • 5 stars

    The cornbread muffins are the best I’ve ever had! Thanks!

    - Ev on February 7, 2016 Reply
  • 5 stars

    Best corn muffin ever according to my family. Great texture and taste, although I barely got one. My son ate 6 with dinner, so that tells you they’re that good.

    - Tracey on January 30, 2016 Reply
  • 5 stars

    FINALLY!!! I’ve been searching for the perfect cornbread muffin recipe! This is it! It looks exactly like the pic and they taste great!!! I used the exact recipe. But next time the only thing I will do different use less sugar.

    - Liz Turner on January 28, 2016 Reply
  • 5 stars

    FINALLY!! A corn muffin that does not make a mess all over the kitchen table. Great flavor and texture.

    - Janet on January 27, 2016 Reply
  • 5 stars

    I have made these twice in the last month and both times they worked out perfectly. moist on the inside with that amazing crispy outside edge. Couldn’t help myself and had one to day for breakfast!
    Does anyone know what the calorie count is on these little babies.?

    - Jennifer on January 25, 2016 Reply
    • Hi Jennifer, I just added the nutritional info to the recipe :).

      - Jenn on January 25, 2016 Reply
    • 5 stars

      One muffin provides you about 98 kcal, if you want to make “fit” version you can add skim milk instead of whole milk , if you have more questions about nutritional values I can help you:)

      - Joan | on January 25, 2016 Reply
  • 5 stars

    Just made these cornbread muffins and they are to die for…soft with a slight crunch on the outside, moist , sweet and delicious on the inside…exactly what I love in a cornbread muffin. Thank you so much for posting this amazing recipe. I will definitely be making it again …and again…and probably again!!

    - Aneesa on January 13, 2016 Reply
  • 5 stars

    I just made the cornbread muffins last night and they are beyond delicious and so easy to make. A huge hit with the entire family!! Thanks Jenn.

    - Marisa on December 21, 2015 Reply
  • 4 stars

    Made these as written except for addition of honey. They were just the right side of sweet, honey would’ve made them too sweet for my taste. The recipe made only 9 muffins with the addition of berries. Not sure how it would’ve made 12. My muffin tins were normal size, not those super-sized ones.

    - devo on December 20, 2015 Reply
  • 5 stars

    These are the best corn muffins I have made so far. I will make these regularly. Thank you for sharing the recipe.

    - Bob on December 18, 2015 Reply
  • 1 stars

    These were awful…so grainy and they were not at all a muffin-tender texture… should the batter sit before baking?

    - Jennifer on December 14, 2015 Reply
    • Hi Jennifer, So sorry you had trouble with the muffins. The batter does not need to sit before baking. What type of cornmeal did you use?

      - Jenn on December 14, 2015 Reply
  • Hi! I want to make these tomorrow night but I don’t have any honey (and can’t pick up any before then). Can I leave out or substitute with anything else? Maple Syrup?

    - Maggie on December 13, 2015 Reply
    • Hi Maggie, I’ve never tried them with maple syrup, but I think that should work. Let me know how they turn out!

      - Jenn on December 14, 2015 Reply
      • 5 stars

        I had no honey either, and used maple syrup. It was great!

        - Ev on February 7, 2016 Reply
  • I have a bunch of corn flour on hand. Can I substitute this for the cornmeal?

    - SL0925 on December 6, 2015 Reply
    • Yes Shawn, I think you could get away with using corn flour instead of cornmeal, although I do think it will change the texture a bit. Let me know how it turns out!

      - Jenn on December 7, 2015 Reply
  • Absolutely fantastic recipe, this is my third time making these muffins and my kids love them. Ive recommended this recipe to a few friends as it’s so simple to make.

    - Steve on December 6, 2015 Reply
  • 5 stars

    I made these corn muffins and they were delicious this will be my go-to recipe from now on. For Thanksgiving, I am going to make them in a pan, rather than as muffins. Does anyone know the cooking time for a large rectangular pan (I am going to increase the recipe by half )

    - Chithra on November 23, 2015 Reply
    • Hi Chithra, It should work to bake it in a pan, but not sure exactly what the cook time would be — depends on the size of the pan. Just keep an eye on it :)

      - Jenn on November 24, 2015 Reply
  • 5 stars

    These turned out great! The whole family, grandparents down to toddlers, loved them. I didn’t alter the recipe a bit. The honey added a wonderful sweetness and the butter made them perfectly moist. These would be delicious with BBQ in the summer!

    - LBP on November 22, 2015 Reply
  • 5 stars

    I made these a couple of times and loved it… but was wondering if i could add brown sugar in place of regular sugar?

    - kritika on November 22, 2015 Reply
    • Hi Kritika, I think that would work just fine. Please let me know how they turn out :)

      - Jenn on November 22, 2015 Reply
  • Making a vegetarian friendly cornbread dressing for Thanksgiving. It call for store bought muffins. Do you think this will work? Are they very sweet? Are they moist are dry?


    - allison on November 19, 2015 Reply
    • These are a little sweet but not overly so — they should work very well for dressing.

      - Jenn on November 20, 2015 Reply
  • 5 stars

    I made the cornbread muffins, these are the best muffins. I would like to thank you for a great and delicious recipe.

    - Chris Patino on November 10, 2015 Reply
  • 5 stars

    Thank you for sharing this recipe….these muffins are delicious! I served them as a side dish at a bbq dinner party last night, and everyone loved them.

    - Laura on November 8, 2015 Reply
  • I am hosting Thanksgiving and am looking for a cornbread recipe I can make ahead of time. Have you ever frozen these?

    - Chithra on November 5, 2015 Reply
    • Hi Chithra, They freeze well :)

      - Jenn on November 5, 2015 Reply
  • 5 stars

    Very good muffins. Whole family loved them. Like most things, best fresh out of the oven

    - MDA on November 1, 2015 Reply
  • 5 stars

    These are quick to make and loved by my family!

    - Heather on November 1, 2015 Reply
  • Has anyone substituted gluten free flour and or coconut milk for whole milk in the muffins?

    - Jennifer on October 30, 2015 Reply
  • 4 stars

    I love this cornbread. It was the last test recipe on a long long list. I am no longer looking.

    - Carly on October 29, 2015 Reply
  • 5 stars

    This recipe is foolproof – I make these muffins to go with any main course! They’re the perfect amount of sweetness, and are amazing right out of the oven.

    - Cynthia on October 29, 2015 Reply
  • 5 stars

    I love being able to make these muffins from scratch and never have to pull out a box of muffin mix again. I always get compliments when I make these muffins. The best part is that they are extremely easy to make. Thanks Jenn for another great recipe!

    - Courtney K on October 29, 2015 Reply
  • 5 stars

    Awesome recipe. I love the muffins.

    - Art Powers on October 24, 2015 Reply
  • 5 stars

    I made a double batch of these yesterday and didn’t change a thing. I used non-stick spray on the muffin tins and had a LOT of problems removing them. Even though they didn’t look perfect, they tasted WONDERFUL. I definitely will make these again…maybe paper cup liners next time?

    - Janice on October 18, 2015 Reply
  • Thanks for the recipe! I’ve just found your site and will be making the white chicken chili and cornmeal muffins for a party this weekend. Question: I’d like to make 24 mini muffins — do you have a suggestion for the baking time on those?

    - Jessica on October 15, 2015 Reply
    • Hi Jessica, Welcome to the site! I’d start checking at 12-15 min.

      - Jenn on October 15, 2015 Reply
  • 5 stars

    I made these muffins over the weekend and they are delicious. This is the best corn muffin recipe I’ve tried so it’s a keeper

    - Eileen Mahon on October 13, 2015 Reply
  • 5 stars

    I always relied on corn muffin mixes while living in the US, but now that we have relocated to the UK, they’re not readily available. This recipe was my first attempt at from-scratch corn muffins & they turned out great! The recipe was simple enough for a weeknight meal (I served them with chili) and my family raved over them. I’ll be making them again! Thanks!

    - Angelia on October 6, 2015 Reply
  • 5 stars

    Seriously – these muffins are AMAZING!! Thanks for sharing another wonderful recipe :)

    - Amy on September 25, 2015 Reply
  • 5 stars

    Turned out perfect!

    - Michelle Greene on September 20, 2015 Reply
  • 5 stars

    i made the corn bead muffins but a few substitutions that worked. Thought I’d share. My son is recently dairy free. So I substituted water for the milk and vegan margarine for the butter. I also added some ground golden roasted flax seed. Turned out yummy. These will satisfy his corn bread cravings. Thanks!

    - Cris on September 11, 2015 Reply
  • 5 stars

    Best corn muffin recipe I’ve ever used! Served them with vegetarian 3-bean chili and they were awesome. Thank you!

    - Joan on August 27, 2015 Reply
  • 5 stars

    I’ve been looking for a cornbread recipe for a long time. This is it! Moist, not too sweet and easy to make.

    - Byul Hutchinson on August 27, 2015 Reply
  • 5 stars

    After making 2 other batches of corneal muffins this morning that I found on the web I finally stumbled upon your recipe. I think smaller amount of corn meal really makes the texture of these very nice , exactly what I was looking for. They say three times a charm in this case your recipe was the charm. Thanks so much for a delicious recipe.

    - Kat on August 19, 2015 Reply
  • 5 stars

    Just tried your Cornbread Muffin Recipe! Absolutely delicious and so easy! Can’t wait to try more of your recipes!!!

    - Yvonne Lawrence on August 10, 2015 Reply
  • 5 stars

    Omg!!! This are the best corn muffins ever. Thank you for sharing the recipe.

    - Johanny on August 5, 2015 Reply
  • 5 stars

    Used 1/4 c. of sugar- muffins were delicious.

    - Teresa Fontenot on August 5, 2015 Reply
  • 5 stars

    I tried this recipe yesterday and it turned out perfect. It was quick and easy to make. Moist, perfect texture and subtle sweetness. I added shredded cheddar cheese to half of the batter for variety and it worked out well. This is my go to corn muffin recipe from now on. Delicious!

    - Ilynne on August 2, 2015 Reply
  • These are really good! I don’t eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often!

    - Rachel on July 31, 2015 Reply
  • 5 stars

    I’m particular with my corn muffins, and this is simply the best recipe. The muffin is fluffy and just the right amount of sugar, also super easy to make with ingredients you probably already have. Kids love them too, cannot ask for more. Thank you so much for sharing such a great recipe.

    - Sweetooth on July 19, 2015 Reply
  • What adjustments need to be made for baking these at an elevation of 5300 feet?

    - Tani Odorfer on July 15, 2015 Reply
  • Can you use baking soda in place of baking powder for cornbread muffins????

    - James Robinson on July 5, 2015 Reply
    • Hi James, Unfortunately, they are not interchangeable in recipes — sorry!

      - Jenn on July 6, 2015 Reply
  • 5 stars

    Finally found the perfect recipe! These are delicious.

    - Sydney on June 27, 2015 Reply
  • Jen,
    Would it be okay to bake this recipe in a cast iron skillet or small individual loaf pans? Just wondering and if cooking times would need to be altered significantly. Thank you for all of your amazing recipes!

    - Ashlea on June 25, 2015 Reply
    • Hi Ashlea, That would work but not sure exactly what the cook time would be — depends on the size of the pan. Just keep an eye on it :)

      - Jenn on June 28, 2015 Reply
  • 5 stars

    The corn muffin recipe was perfect in every way! Had reviewed other recipes that called for buttermilk or sour cream…substituting butter for other shortening, but glad I opted for this recipe….took to book club yesterday to accompany host taco soup…so made jalapeño butter to spread on corn muffins…perfectly delicious! Just chop up some jarred sliced jalapeño peppers and mix in softened unsalted butter…enjoy!

    - Patricia Wilfert on June 25, 2015 Reply
    • Love that idea, Patricia!

      - Jenn on June 25, 2015 Reply
  • 5 stars

    Perfect…never thought to add honey to cornmeal muffins. So good!!!

    - Lysa on June 16, 2015 Reply
  • 5 stars

    So glad that I came across this recipe! This was my first time making cornbread muffins and this recipe was so easy to follow and the muffins turned out nicely! Thanks!! Can’t wait to try the pumpkin cornbread recipe next!

    - Jen on June 9, 2015 Reply
  • 5 stars

    It does remind me my Aunt’s recipe. I was craving for it.

    - Gilbert on June 2, 2015 Reply
  • Can I use self-rising flour instead of all purpose? What ad just me would I make if I do (if any)?

    - Shayna on May 25, 2015 Reply
    • Hi Shayna, I recommend using all-purpose but if self-rising is all you have you could try reducing the baking powder to 1-1/2 teaspoons and reducing the salt to 1/2 teaspoon.

      - Jenn on May 25, 2015 Reply
  • 5 stars

    Just made a batch of these to go with my turkey chilli and it turned out wonderfully ! So moist and fluffy. I used 1/3 cup of sugar instead and it was the perfect level of sweetness. Thank you for his fool-proof recipe! Will be making this often.

    - Frances on May 18, 2015 Reply
  • 5 stars

    Can’t stop making these amazing cornbread muffins! My 5-year old son even asks me to give him to friends in school… Thanks you, Jen!

    - Lydia on May 8, 2015 Reply
  • 5 stars

    These are sooooo good!

    - Sophia on May 7, 2015 Reply
  • 5 stars

    This is a flippin amazing recipe. Use it every time, usin it again. Pretty excited!!!!

    - Gaelle on April 23, 2015 Reply
  • 5 stars

    5 Stars!!! This is the cornbread muffin I’ve been searching for. Tastes just like my Mom used to make. My family loves them and they are very easy to make. Thank you so much for this recipe❤️

    - Cate on March 29, 2015 Reply
  • 5 stars

    Made these tonight for dinner and it was a huge success! I did make the mistake of forgetting the sugar and had to add it at the end. They still came out great, and if I didn’t mess up and have to over stir them, I bet they would have been even better! These were not dry at all or too crumbly. I’m so glad I found this site and can not wait to try more!

    - Jinny on March 29, 2015 Reply
  • 5 stars

    Best cornbread recipe I have tried. It is a winner for my family. I also included 1/2 cup frozen corn or canned corn. Great recipe

    - Cheryl jordan on March 27, 2015 Reply
  • 5 stars

    Thank you for this delicious recipe! This is the best cornbread I have ever eaten, and I can probably never go back to my previous vegan cornbread baking ways. These are muffin-sized tastes of comfort!

    - Jocelyn on March 23, 2015 Reply
  • 5 stars

    These are delicious. I love the touch of honey to give them just the right amount of sweetness. Perfect with meals or just eat them alone; yum.

    - Deborah W. on March 19, 2015 Reply
  • 5 stars

    These cornbread muffins are the BOMB! Seriously, the best cornbread muffins I’ve ever tasted. They came out buttery, slightly sweet, slightly salty, and just divine. Will be saving this recipe to use again and again. These are so good I wish I had company over!

    - Michelle @ Modern Acupuncture on February 19, 2015 Reply
  • My corn muffins always too crumbly.
    Hard to spread butter. I use 1 to 1 ratio
    flour and cornmeal mix.
    Any suggestions?

    - Norman on February 16, 2015 Reply
    • Hi Norman, Have you tried this recipe? It’s not crumbly at all. It helps to use less cornmeal.

      - Jenn on February 16, 2015 Reply
  • 5 stars

    I made them as mini muffins, and they were a big hit!

    - Heather on February 3, 2015 Reply
  • 5 stars

    Hi Jennifer, I’ve made these cornbread muffins many times and they are awesome! Question-do I have to make any adjustments if I were to make them in a mini muffin pan instead? I’m making these to feed a crowd for the game! Thanks!

    - Yvonne on January 29, 2015 Reply
    • Hi Yvonne, No adjustments other than reducing the cook time; I’d start checking around 12-15 minutes.

      - Jenn on January 29, 2015 Reply
  • This is a good foundation recipe – I think buttermilk always makes a better corn muffin. To jazz up the recipe, try adding creamed corn, diced pimento or dicrd roasted red bell pepper and diced jalepeno. I call it a confetti cornbread. Also, glazing the muffin tops with an egg wash or buttermilk wash makes for a pretty presentation.

    - Tracy on January 28, 2015 Reply
  • Thinking about adding corn and jalapenos to the recipe…Your thoughts? How much should I use of each?

    Thank you!

    - Amber on January 27, 2015 Reply
    • Yes and yes :) I’d add about a cup of corn and one jalapeno, seeded and minced.

      - Jenn on January 27, 2015 Reply
  • 5 stars

    The honey cornbread muffins were easy to make- came out with nice crisp sides and were delicious !!

    - Val Marshall on January 20, 2015 Reply
  • 5 stars

    I just made these and yum! I had to alter because I can’t have dairy so used Coconut Oil instead of butter and Pure Harvest Almond Milk instead of normal milk. I also halved the amount of sugar. They turned out amazing! So easy and quick. Oh and I also subbed the regular flour for fine maize flour so made them gluten free :)

    - Jodi on January 9, 2015 Reply
    • Thanks for this info! Did you simply swap the ingredients and use the same amount or did you adjust the amounts in any way?

      - Julia on March 12, 2015 Reply
  • 4 stars

    Cornbread Muffins, delightful,lite, and definitely make again.
    4 stars

    - Charlotte gilbey on January 7, 2015 Reply
  • 5 stars

    Just ate my first one! Perfect!
    I had some extra kifer, so instead of milk, I used 1c of the kefir. Delicious! ! Our new family favorite!

    - EvaMarie on January 6, 2015 Reply
    • 5 stars

      Just made these with 1c Keffir yoghurt as well as I didn’t have any milk and it turned out great. Hit at dinner party tonight!

      - Red-E on February 21, 2015 Reply
  • 5 stars

    I made this on Christmas Eve, along with your White Chicken Chili. They were so delicious! They had just the right amount of sweetness. Mmm, I wish I had one fresh out of the oven right now…

    - Erin on December 30, 2014 Reply
  • 5 stars

    I have to say – since I discovered this recipe- I have always had so on hand!

    I have added frozen whole cranberries and they were delicious! I am thinking of trying some orange zest as well.

    Instead of egg – I add 2 generous Tbsp of ground Flax to the dry and 6 tbsp extra of milk to the milk-honey mix

    Works perfectly

    Thank you so much for this wonderful easy tasty recipe

    - Mary Anne on December 10, 2014 Reply
  • 5 stars

    These corn muffins are wonderful! I don’t consider myself a great cook so I look for recipies that are easy. This was easy and the results were delicious! I served the muffins with vegitarian black bean chili. Great light texture and not too sweet, but sweet enough taste!

    - Mary Jane McCloskey on December 4, 2014 Reply
  • 5 stars

    This is the BEST cornbread recipe I’ve ever tried and I’ve tried 100s! I like to add 1 finally chopped jalapeno pepper and 1 cup of grated sharp cheese to the mix. Also I use a 9″x13″ pan instead of muffin tin.

    - Tami on December 3, 2014 Reply
    • Do you remember how long you had to cook it for using a pan instead of muffin tins?

      - Chithra on November 11, 2015 Reply
  • Corn muffins.
    No proportions
    /measurements for making the darn things

    - Saul on November 27, 2014 Reply
    • Hi Saul, Click on the “Recipe” tab or scroll down beneath the photos for the recipe.

      - Jenn on November 27, 2014 Reply
  • Can you use these in a bread stuffing recipe

    - joanne on November 26, 2014 Reply
    • Hi Joanne, Sure, that would be delicious.

      - Jenn on November 26, 2014 Reply
  • 5 stars

    Fabulous! Just made these and have eaten 2 before dinner is even on the table. Very moist and delicious and to think, I’ve been suffering through “Jiffy” all these years. Thank you!!

    - David on November 16, 2014 Reply
  • Looks delicious but at what temperature should I bake them at?

    - Momin Zed on November 9, 2014 Reply
    • Hi Momin, Temp should be 350°F. Hope you enjoy them!

      - Jenn on November 9, 2014 Reply
  • 5 stars

    I made these muffins last night and they were DELICIOUS. I didn’t alter the recipe in any way – they were perfect!

    - Melissa on October 7, 2014 Reply
  • 5 stars

    I have tried many corn bread recipies and the problem is they always came out very dry.This is fantastic a keeper.I doubled the recipie.The addition of the honey and using butter made them moist.Thank you.I can’t wait to try another recipie!

    - wendy on October 4, 2014 Reply
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    - Sherryl on September 25, 2014 Reply
  • Can I double this recipe? Any adjustments needed?

    - lisa on September 13, 2014 Reply
    • Hi Lisa, Yes absolutely; no adjustments needed.

      - Jenn on September 13, 2014 Reply
      • 5 stars

        Thanks! I doubled and they turned out great! Served with whipped honey butter and they disappeared. Crowd favorite!

        - lisa on September 13, 2014 Reply
  • 5 stars

    Your corn bread muffins were delish! I made them with your crab cakes (which are always a big hit!). So glad I found your blog. I had pinned the crab cake recipe last year on Pinterest but the other day I couldn’t bring up the recipe. Found you on the web. Yay!!

    - Mindy on August 7, 2014 Reply
  • 5 stars

    Thank you for the cornbread muffin recipe. From the oven to the table, they didn’t last 5 minutes at a recent backyard BBQ. The best recipe I have found to date! Cheers!

    - Judy Morrison on August 3, 2014 Reply
    • You’re welcome, Judy. So glad everyone enjoyed them!

      - Jenn on August 7, 2014 Reply
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  • 5 stars

    Poured the mix into a cake tin and had an amazing sweet cornbread. Thanks for this super easy recipe !!

    - pascale on July 23, 2014 Reply
  • 5 stars

    Muy Rico!!! As we say here in Costa Rica. Made them for breakfast with rice and beans. Very good and very easy and fast to make. I love this website.

    - Betty Blair on July 11, 2014 Reply
  • 5 stars

    Yum! Made these for dinner tonight they were a real hit. Much better than cracker barrel and we love those.
    Instead of making them as muffins I made them in a 7 inch square pan. When done I cut them into squares. Delicious. Wish you had a place to upload a picture.

    - AUDRA KORDERAS on July 10, 2014 Reply
  • 5 stars

    Great corn bread the only thing that I added was diced jalapenos since my family likes a little spice. They turned out perfect…

    - maria L on July 10, 2014 Reply
  • 5 stars

    I made these tonight with some roasted chicken and macaroni salad…..SOOO perfect!!!

    - Nicole on July 6, 2014 Reply
  • I made these in a glass pan instead of muffins and it came out delicious!!!!

    - Vanessa on May 18, 2014 Reply
  • Awesome recipe! My family and I devoured them. Thank you for this website..all the dishes I have tried come out amazing!!

    - Roshnee on April 28, 2014 Reply
    • So nice to hear, Roshnee. Thank you!

      - Jenn on April 29, 2014 Reply
  • I’m not as much a cornbread purist as some of your other readers, and my husband has a sweet tooth – so he LOVED these muffins (and actually wanted them to be sweeter, ha). We just got a cast iron skillet, so will be trying this recipe with that!

    - Cynthia on February 5, 2014 Reply
  • Too sweet for me- I’m going to cut out the sugar & just use the honey next time. Very easy recipe- I don’t eat cow’s milk so it was nice to find one without buttermilk. I substituted unsweetened coconut milk & vegan “butter” & they turned out fine. Just a tad too sweet for someone who grew up on her granny’s skillet cornbread with cracklings.

    - Shar on February 1, 2014 Reply
    • going to try these TONITE – don’t use eggs so will be adding Flaxmeal and a bit of water

      Has anyone else tested this with flax instead of egg? If so – can you share your method

      I’ve been experimenting over the last few weeks

      - MaryAnne on November 29, 2014 Reply
      • 4 stars

        Turned out very tasty, but a little crumbly

        - MaryAnne on November 29, 2014 Reply
  • My family doesn’t like sweet cornbread. Being from the south cornbread isn’t supposed to be sweet!
    So I made this with only 1/4 cup of sugar and no honey. I also used skim milk as that is all we had. It came out fine and we really enjoyed it! It is very easy and quick. We’ll probably make up several batches of the dry mix in ziplocks and then we’ll be ready for a quick mix after work. Good recipe!

    - Greg on December 12, 2013 Reply
  • Yum! These are my new favorite corn muffin recipe! I have made them in both regular size and mini-size. Mini (36 count mini muffin tin) they make around 44-48 – I just baked them about 12-13 minutes instead of the full 17-20.

    - Elizabeth on November 14, 2013 Reply
  • Why be so complicated. Use 11/2 cups self rising cornmeal. Then add a pinch of baking soda stir to mix together. Add 4 eggs slightly beaten and then stir to mix add 3/4 stick butter which has been melted in an iron skillet stir to mix then pour into skillet with reminder of 1/4 stick of butter. or u could bake in muffin cups. Could pour sorghum molasses over cornbread. Now that’s how to make corn bread

    - JoAnn on July 25, 2013 Reply
    • That’s not her recipe.

      - Sassyfied on October 6, 2014 Reply
  • Well, even though the comments are favorable, we south of the Mason-Dixon Line would call these CAKE.

    - Laura on July 24, 2013 Reply
  • Made these for a family party next weekend. Freezing and thawing later. I think they’re perfect! Omitted salt since I used salted butter and I noticed you used unsalted butter. Thanks Jenn. :)

    - Meg on June 2, 2013 Reply
  • I made these for a bunch of my friends. Served with some honey butter, they were the first things to go!

    - Amy on March 9, 2013 Reply
  • Nice, not too sweet. Perfect for dinner. One suggestion – add 1/4 cup roasted corn kernels at very end. just blend until even incorporated and this will be taken to a new level. A wash of butter just after removing from the oven also makes a world of difference.

    - Winston on March 9, 2013 Reply
  • Just Delious, no preservatives & I had them to grab n go! Thank You!

    - Lori on March 9, 2013 Reply
  • I’ve made these a few times now and they are absolutely delicious and so easy to make!

    - Maria Movsessian on March 9, 2013 Reply
  • Great recipe! I made these in the morning and heated it up just before dinner for my family. Everyone enjoyed them so much! Thank you!

    - Jackie on January 5, 2013 Reply
  • I am not usually very successful at baking, but these turned out perfect, excellent with chili. Icut the sugar back slightly, maybe 2/3 of a cup, and used skim milk. Thank you for a great “beginner” recipe with “expert” results. Also, ditto to the minimal fus and clean up, totally just 10 minutes of dinnertime effort.

    - Kelly on December 25, 2012 Reply
  • Delicious! I just made these to go with dinner this evening. Thy went perfect with some jalapeño jelly. Great recipe when you’re looking for no hassle cornbread muffins. Thank you for sharing!

    - Ashley on October 14, 2012 Reply
  • Love this recipe. Even cold it’s is moist, sweet, crunchier on the outside and so good.

    - Betty on October 6, 2012 Reply
  • These are great muffins, with just a hint of sweetness. I love to bake these in my solar oven so I don’t get my house so hot in the summer. They stay very moist!

    - Mandy Burkhart on October 2, 2012 Reply
  • These were a hit! Perfect with my chili. I was a little short on cornmeal, so filled in with flour and they were still great! I did add a dab of sour cream and about a cup of corn. YUMMY! Thanks!!

    - chellie on October 1, 2012 Reply
  • Absolutely delicious!!!!! Thank you.

    - isabel on September 2, 2012 Reply
  • ive never had the guts to make homemade cornbread, but you make it look so easy!!
    i may try to add dabs of cream cheese in each muffin before i bake. YUM!

    - trisha dowling on June 27, 2012 Reply
  • Wonderful recipe! For a little more kick, I’d add chopped fresh chiles! To tame the heat a little, you could saute them before tossing them in the

    - Kat D on June 27, 2012 Reply
  • This is the BEST cornbread recipe – easy to prepare and so very good! I used to think the one I was using was great but this one beat it! Now it’s the only one I use (& I have never cared for cornbread very much but my husband loves it). Now I love it too! Thanks for the recipe!

    - Esther on June 26, 2012 Reply
  • So, so good served with black bean and corn salsa for an appetizer. Another great staple recipe.

    - Elizabeth C. in Kansas on June 20, 2012 Reply
  • Yum! Another winner- thank you!

    - Katie on June 5, 2012 Reply
  • Has anyone tried adding a spicy corn relish to this recipe or any cornbread muffin recipe? I think it might be interesting. Thanks!

    - ChaiMami on May 24, 2012 Reply
  • I tried these last week and my husband asked when I could make them again (always a good sign). They were perfect, thank you for sharing.

    - Carissa on May 22, 2012 Reply
  • This was so easy to make and so good!

    - Lola Macaulay on May 21, 2012 Reply
  • These are the best corn bread muffins I’ve ever eaten. I made them for a dinner with my friends Sunday evening and they just vanished! So delicious and moist! -Not to mention super easy!!

    - Jennifer F on May 15, 2012 Reply
  • […] I made these muffins before to go with my chilli con carne but I had about half a bag of cornmeal left so I wanted to do this again. This muffins also happens to be my son’s fav. I just added one extra ingredient, which is the cheese, to the original recipe. […]

  • I used to think I made good cornbread until I made these – they are wonderful! This is the only recipe I use for cornbread now & making muffins is so easy! Thanks for another great recipe!

    - Esther Rich on March 6, 2012 Reply
  • Those were really good! To cut down on cholesterol, I used part butter, part olive oil. Served them with milk for a quick snack, the family loved them. Thanks for the recipe!

    - Elena V on March 5, 2012 Reply
  • Oh my my! I love cornbread! Can’t wait to try this recipe!

    - Claudia on March 5, 2012 Reply
  • Ohh I can’t wait to try this. I have a recipe that uses buttermilk that I love but am always looking to try new ones.

    - Christine M on March 5, 2012 Reply
  • I like the idea of using honey in the recipe!

    - Marci on March 2, 2012 Reply
  • I made these muffins for a brunch to go with a frittata and they were a huge hit!! I served them with blackberry jam and they made a great breakfast food

    - Gillian on March 1, 2012 Reply
  • I include about 1/2 cup of canned corn – my husband’s idea – and it’s amazing!

    “I know that baking might seem a little ambitious at dinnertime but, rest assured, these muffins are easy to make.”

    – Jennifer is right: they are actually not that much effort or mess. It’s even easier the second (and third and fourth!) time. If she hadn’t included that remark, I would never have attempted it.

    “If you have leftover muffins, be sure to reheat them — cornbread is much fluffier and moister when served warm.”

    – 20 seconds or so in the microwave does the trick!

    - Lisa S. on March 1, 2012 Reply
  • As a Cajun who grew up with cornbread as a staple, your cornbread muffins are the bees knees ….and importantly it’s the addition of the small amount of honey (not a traditional corn bread ingredient). It really does make a difference in the taste …so light and sweet.

    This is a great recipe for making hush puppies also; balls of corn bread deep fried in a cast iron skillet.

    - Schmidty on March 1, 2012 Reply
  • these will be delicious with the potato/kale soup i made yesterday.

    - m duncan on February 29, 2012 Reply
  • These were a hit in my household! My daughters never liked cornbread but this is the recipe that I will keep!!!

    - Dalys on January 31, 2012 Reply
  • We are finally getting cooler weather in Central TX, so I made a crock pot full of pinto beans and ham today and made these cornbread muffins to serve with them. They were delicious. Your site is one of my go to places when I’m looking for new recipes idea. Everything I’ve tried has been a success.

    - Danita on November 4, 2011 Reply
  • Great recipe, thanks for sharing. I’ve just made my first batch of these, it certainly won’t be my last.

    - Carol on June 19, 2011 Reply
  • Another great recipe! I’ve tried to make corn bread over the years and have never been very successful. I don’t like buying the store brands b/c of all the processed ingredients. As I’m putting the corn bread on the table my son said “mom, you know I don’t like your homemade cornbread, but I will give this a try”. So he tried it “mom, this is great…can I have another piece”. My daughter and husband all loved it and wanted more…so did I. This corn bread was light and fluffy. It wasn’t heavy which I really liked and it was sweet.
    I did make some minor changes. We don’t use cow’s milk so I substituted Rice Milk & I used Unbleached All-purpose flour & I made this in my medium stoneware pan from PC (which I lightly sprayed first). It turned out golden brown, light and fluffy. It took 25 min at 350.
    Thanks for doing this blog and I can’t wait to try more recipes…

    - Joy on June 13, 2011 Reply
  • Muffins are in the oven!! Can’t wait to taste them :)

    - Rebecca T on June 2, 2011 Reply
  • These were WONDERFUL & came out just like the pictures show! They were so easy to prepare & were the best cornmeal muffins I have tried to make (my husband totally agreed)! This will be one of my most used recipes for sure! Thanks a bunch!

    - Esther on May 23, 2011 Reply
  • mmm.I love sweet corn muffins. yum

    - leslie on May 2, 2011 Reply
  • Cornbread is something I’ve never been able to master. Looking forward to trying this recipe. Wish me luck :)

    Take care!
    — Chelsey

    - Recipe contests on April 30, 2011 Reply
  • I love cornbread. I’ve never tried them in muffin form though. That will have to change because these look incredible!

    - Russell at Chasing Delicious on April 29, 2011 Reply
    • Muffin form os about the only way I make, as they are easy to grab and go.

      - Robin H on May 16, 2012 Reply
  • Those look like perfect cornbread muffins! I have some blueberries in the freezer, I might try adding some to these muffins.

    - Kath on April 28, 2011 Reply

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