Cornbread Muffins

Tested & Perfected Recipes

These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!

cornbread muffins

These tender and sweet cornbread muffins are the perfect side to any Southern barbecue or Southwestern-style dish. 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.

I know that baking at dinnertime might seem a little ambitious but these muffins are super-easy to prepare. You can whip up the batter in ten minutes, and I usually serve them instead of a starch. Leftovers are delicious for breakfast, reheated and slathered with honey butter or jam.

What You’ll Need To Make Cornbread Muffins

How To Make Cornbread Muffins

Begin by whisking the eggs in a medium bowl.

whisking the eggs

Add the honey and milk and whisk to combine.

adding honey and milk to the eggs

In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

combining the dry ingredients in a mixing bowl

Whisk to combine.

whisking the dry ingredients

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

adding liquid ingredients and melted butter to dry ingredients

Whisk until just combined.

mixed cornbread muffin batter

Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.

cornbread muffins ready to bake

Bake for 17-20 minutes, or until the tops are set and golden. Note that they will not dome.

baked cornbread muffins

Cool the muffins for a few minutes in the pan, then serve warm with softened butter.

How To Freeze Cornbread Muffins

These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F-oven until hot. Alternatively, you can heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.

cornbread muffins

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Cornbread Muffins

These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!

Servings: 12 muffins
Total Time: 30 Minutes

Ingredients

  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 3/4 cup yellow cornmeal
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 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°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 medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk 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 about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
  4. Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
  5. Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30 to 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I made these today for a catering event & they are the best cornbread recipe I’ve ever tasted! Mine even had a dome! Thanks very much!

    • — Brenda L Gowey on May 31, 2021
    • Reply
  • I am 76 yrs old and have tried a lot of cornbread muffin recipes. Today I decided to try a new recipe and yours caught my eye. These are the BEST muffins I have ever made. This is a keeper, all my other cornbread recipes are going in the garbage. Can’t top this one !!!! I did not change a thing, followed the recipe exactly the way it was given. When I was younger we always ate it as a dessert with molasses. Still do the same thing to this day. Thank you so much for sharing.

    • — Bernadette on May 29, 2021
    • Reply
  • The easiest and the best recipe ever! I make over and over again, my daughter loves it.

    • — Irene on May 29, 2021
    • Reply
  • I love, love, love this recipe. I always make sure I have some of the cornmeal muffins in my freezer. They turned out perfectly, they taste delicious, I give it top ratings.Susan

    • — Susan Kasparek on May 29, 2021
    • Reply
  • I don’t have any milk on hand. Which would be a better substitute: unsweetened coconut milk (carton, not can) or half and half?

    • — Valerie Mathison on May 29, 2021
    • Reply
    • Hi Valerie, I’d thin the half and half with a bit of water and you’ll be good to go.

      • — Jenn on May 29, 2021
      • Reply
      • Thanks so much! And thank you for being my go-to resource for reliably great recipes. I’ve made so many of yours and always love them!!

        • — Valerie Mathison on May 30, 2021
        • Reply
  • Can I use buttermilk instead of normal milk?
    Thanks,
    Charlotte

    • — Charlotte Meynert on May 28, 2021
    • Reply
    • I don’t recommend it, Charlotte — sorry!

      • — Jenn on May 29, 2021
      • Reply
  • Wowza! I have been looking for an easy corn muffin recipe that doesn’t get too dry. I made mini muffins…just sprayed the muffin pan with no stick spray….and it made 32. Best ever!

    • — TB on May 8, 2021
    • Reply
  • PERFECTION FOR PERFECTIONISTS!
    These are absolutely the BEST cornbread muffins ever. Perfect with soup, easy to make, moist, fluffy and SCRUMPTIOUS. (especially warm with a little honey butter). It’s official Jenn, I’m a fan! My very very very picky foodie aunt who mostly eats French food said « I don’t eat muffins, I only like croissants with my soup. »… I made her take one bite and then she ate three muffins in 3 minutes flat! This is now only the third ‘fan letter’ I’ve ever written …the third review I’ve posted your blog. I guess I can no longer refer to myself as someone who doesn’t write reviews or fan letters! 🙂 Thanks for bringing such joy to me and my family with your absolutely amazing recipes.

    • — SV on April 15, 2021
    • Reply
    • 💗

      • — Jenn on April 16, 2021
      • Reply
  • Yummy!!

    • — Mia Hyde on April 7, 2021
    • Reply
  • I am going to give this a try but am considering minis. How long should the small ones stay in?

    • — tracie henry on March 30, 2021
    • Reply
    • Hi Tracie, I’d start checking them at 10 to 12 minutes. Hope you enjoy!

      • — Jenn on March 31, 2021
      • Reply
  • Delicious! For dietary reasons, I used monkfruit and Sweet As Honey instead of the sugar/honey. Turned out great. Perfect with a cup of chili and a salad.

    • — Suzanne McKay on March 24, 2021
    • Reply
  • This is my favourite corn meal muffin recipe so far. Hadn’t made cornmeal muffins in years, but started with this recipe about six months ago. Very moist ( pardon the term!). Great flavour.

    • — Claire on March 22, 2021
    • Reply
  • Hi!

    Can I add a bit more all-purpose flour to have it not soo crumbly? Or is there anything I can add to make it not soo crumbly. I love the flavor but the muffin falls apart sometimes after taking a bite.
    What new measurements would you recommend?

    • — Kathleen on March 22, 2021
    • Reply
    • Hi Kathleen, feel free to change the ratios; I use 1-1/2 cups of flour and 1/2 cup cornmeal. Hope that helps!

      • — Jenn on March 23, 2021
      • Reply
  • These corn muffins were too dry. Crumbled easily.

    • — Brian M. Murphy on February 20, 2021
    • Reply
  • Excellent cornbread muffins. I added 1/4 cup of corn. Will definitely make again.

    • — Andrew on February 7, 2021
    • Reply
  • Made these to pair with Best Ground Beef Chili!! Not much of a baker and these turned out amazing!

    • — Yvonne on February 7, 2021
    • Reply
  • These cornbread muffins came out delicious.

    • — Kenesha on February 6, 2021
    • Reply
  • These turned out well, but I did halve the sugar, which was the right move. Will make again!

    • — Tim from Winnipeg on February 3, 2021
    • Reply
  • I have made this recipe several times. The cornbread is tender and has nice flavor. I used 2% milk and eliminated 1tbs of the sugar and it was sweet enough for us. Will definitely continue to make.

    • — Gretchen on February 3, 2021
    • Reply
  • These are fantastic! We make mini muffins, which are ideal for our small grandchildren. They are the perfect pairing with a bowl of chilli, freezer friendly, and make great lunch box snacks. The best cornbread muffins!!

    • — Karen Aldrich on February 1, 2021
    • Reply
  • Hi Jenn, can i use polenta (finely ground) for this?

    • — grace on February 1, 2021
    • Reply
    • Sure, polenta should work. Hope you enjoy!

      • — Jenn on February 2, 2021
      • Reply
  • My mom LOVES these muffins. She is a diabetic, so make mini muffins are ideal for her. They taste just as good several weeks after being frozen. You can eat them at room temperature, but I put them in the toaster oven for a few minutes (even if still frozen) and they come out delicious. My family keeps wanting me to make more of them. So I think next time, I will double the recipe. Thank you so much for a great cornbread recipe. I’ve tried many, but this is the best.

    • — Laurie Roberts on January 28, 2021
    • Reply

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