Cornbread Muffins

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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.

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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

Print Recipe
Servings: 12 muffins
Total Time: 30 Minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 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.

 

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  • Those look like perfect cornbread muffins! I have some blueberries in the freezer, I might try adding some to these muffins.

  • I love cornbread. I’ve never tried them in muffin form though. That will have to change because these look incredible!

    • Robin H

      Muffin form os about the only way I make, as they are easy to grab and go.

  • Cornbread is something I’ve never been able to master. Looking forward to trying this recipe. Wish me luck :)

    Take care!
    – Chelsey

  • mmm.I love sweet corn muffins. yum

  • Esther

    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!

  • Rebecca T

    Muffins are in the oven!! Can’t wait to taste them :)

  • Joy

    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…

  • Carol

    Great recipe, thanks for sharing. I’ve just made my first batch of these, it certainly won’t be my last.

  • Danita

    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.

  • Dalys

    These were a hit in my household! My daughters never liked cornbread but this is the recipe that I will keep!!!

  • m duncan

    these will be delicious with the potato/kale soup i made yesterday.

  • Schmidty

    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.

  • Lisa S.

    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!

  • Gillian

    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

  • Marci

    I like the idea of using honey in the recipe!

  • Christine M

    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.

  • Claudia

    Oh my my! I love cornbread! Can’t wait to try this recipe!

  • Elena V

    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!

  • Esther Rich

    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!

  • [...] 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. [...]

  • Jennifer F

    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!!

  • Lola Macaulay

    This was so easy to make and so good!

  • Carissa

    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.

  • ChaiMami

    Has anyone tried adding a spicy corn relish to this recipe or any cornbread muffin recipe? I think it might be interesting. Thanks!

  • Yum! Another winner- thank you!
    http://www.differentkindofsouthern.blogspot.com

  • Elizabeth C. in Kansas

    So, so good served with black bean and corn salsa for an appetizer. Another great staple recipe.

  • Esther

    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!

  • Kat D

    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

  • trisha dowling

    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!

  • isabel

    Absolutely delicious!!!!! Thank you.

  • 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!!

  • 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!

  • Love this recipe. Even cold it’s is moist, sweet, crunchier on the outside and so good.

  • Ashley

    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!

  • Kelly

    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.

  • Jackie

    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!

  • Maria Movsessian

    I’ve made these a few times now and they are absolutely delicious and so easy to make!

  • Lori

    Just Delious, no preservatives & I had them to grab n go! Thank You!

  • Winston

    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.

  • Amy

    I made these for a bunch of my friends. Served with some honey butter, they were the first things to go!

  • Meg

    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. :)

  • Laura

    Well, even though the comments are favorable, we south of the Mason-Dixon Line would call these CAKE.

  • JoAnn

    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

  • Elizabeth

    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.

  • Greg

    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!

  • Shar

    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.

  • Cynthia

    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!

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