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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Comments

  • Vey moist and lovely, easy to make. Did not care for the flavor. Will not save this one like I have most of your wonderful recipes .

    • — Viki on January 21, 2022
    • Reply
  • These were delish! One thing I would suggest: perhaps putting the step to add butter in the milk mixture on a separate line would be better! I overlooked this step and had to remake (I do admit this is entirely my fault haha).

    Otherwise, a delicious recipe! Thank you for sharing 🙂

    • — Leens on January 14, 2022
    • Reply
  • Simply stated – these are the best!

    • — Don Duggan on January 13, 2022
    • Reply
  • Hi Jenn
    Help!! I made this cornbread recipe and the taste and moistness were great. I used the same type and brand of ground cornmeal as you have pictured. However I could taste hard crunchy grains of cornmeal in the muffins. I have read so much conflicting advice about soaking the cornmeal in milk. Could you advise on how to soak the cornmeal for this recipe and for how long? Or should I let the batter rest? Help!

    • — S from DC on January 9, 2022
    • Reply
    • Hi S, although they shouldn’t have hard crunchy grains in them, some graininess is normal as that’s just the nature of cornbread. I don’t know anything about soaking the cornmeal so don’t have any wisdom to share there but would not recommend letting the batter rest once you’ve combined everything. Sorry I can’t be more helpful!

      • — Jenn on January 11, 2022
      • Reply
  • Perhaps being from NYC, I’m used to corn muffins tasting different. I’ve been having a lot of difficulty finding muffins like I’d find in the bakeries in the city with no luck. These did not taste right at all.

    • — Rich on January 9, 2022
    • Reply
    • I’m no expert in cornbread, but from different recipes I’ve found for northern vs southern style cornbread, I think you may want to try a recipe with very little sugar, and quite a bit higher flour to cornmeal ratio (more flour). Good luck!

      • — Nate on January 15, 2022
      • Reply
  • Made these to go with a beef chili with pumpkin, perfect pairing. Got eleven, not too large, muffins. Slathered with Brummel and Brown (a yogurt / butter spread) absolutely delicious!
    Debated about add ins, but decided against it. Another winner that added to my dinner.

    • — Carol Winkelman on January 8, 2022
    • Reply
  • Love this one. My kids loved it. Thank you!

    • — Kay on January 5, 2022
    • Reply
  • I made this in a mini muffin tin pan and reduced the bake time to 15 minutes and they came out perfectly! It was moist inside and crispy on the edges. I also love the texture and the perfect balance between the saltiness and sweetness that this recipe has.

    • — Jannette on December 24, 2021
    • Reply
  • Can I use muffin/cupcake, paper cups with these? I find that usually keeps this type of thing from drying out too quickly and guarantees nonsticking to the pan. Thoughts?

    • — Peter Wisdom on December 14, 2021
    • Reply
    • Definitely!

      • — Jenn on December 14, 2021
      • Reply

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