Cornbread Muffins

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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

  • 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
  • ¾ cup yellow cornmeal
  • ¼ cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • ¾ cup milk (preferably whole but low-fat works too)
  • 1 stick (½ 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 ¾ 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

  • I make these all the time. Always get compliments. I add 1/4 cup jalapeños.

    • — Sheri on July 3, 2022
    • Reply
  • These were great as mini-muffins! I baked them for about 13 minutes, and served them with honey-ginger butter (just honey and fresh ginger grated into softened butter – such a great combo!). I did reduce the sugar a bit to a scant 1/4 cup and the sweetness was perfect. I could see it being equally good with a more equal cornmeal to flour ratio, but honestly I loved the fluffiness as is.

    • — Liz B. on June 14, 2022
    • Reply
  • Just saw this tonight. Love corn muffins. Was wondering if you could use buttermilk in place of whole milk.

    We’ve loved every recipe of yours that I made and am looking forward to making these corn muffins.

    • — Mary Lou Taylor on May 26, 2022
    • Reply
    • So glad you like the recipes! I wouldn’t recommend buttermilk here – sorry!

      • — Jenn on May 27, 2022
      • Reply
  • These really came out great! I use my Granny recipe most days, but I liked that this one was a bit different the flavor and texture were so Nice! I preheated my cast iron popover/muffin pan, and greased with oil and butter and the rest I did exactly like your recipe. My family loved it, thank you!

    • — Daisy on April 26, 2022
    • Reply
    • Also: everyone at the whole pan, and wish I woulda made more haha… and we never finish a whole pan- I’d say that’s a winner. They are the sweeter kind, but with a turkey chili – they went real well together! I always add a pinch of instant coffee and cocoa to my chili, and the flavors were so good together.

      • — D on April 27, 2022
      • Reply
  • I noticed these use more sugar than other corn muffin recipes I’ve seen in the past, so I decided to lean in and add some chocolate chips, and have one for dessert! They came out so beautifully moist and tender and delicious, with a good balance of sweet and salty. I was hoping for a more corn-heavy flavor, so I might experiment a bit with the flour/cornmeal ratio next time, especially if I’m pairing with something savory (sans chocolate chips, obviously)! I will note mine domed quite a bit- which I prefer, but I was surprised since the recipe emphasized they wouldn’t.

    • — Ashlie on March 20, 2022
    • Reply
    • I decreased the sugar to a little less than 1/4 C, because I grew up in the south with non-sweet cornbread; the taste came out perfect to me. And those crisp edges! OMG. I dropped off a batch along with a Middle Eastern lentil soup (flavored with cinnamon and baharat) to my son recovering from Covid. Got a delighted thank-you.

      • — Elizabeth Eisenhood on May 14, 2022
      • Reply
  • My milk had soured and decided to try it anyway. It was better than ever. I definitely will do that again.

    • — Shirley on February 21, 2022
    • Reply
  • These turned out very dry for me, and as someone else mentioned they were very flour heavy with not enough corn meal.

    • — Lisa P. on February 20, 2022
    • Reply
  • Light and fluffy, but way to sweet (like a dessert),and the corn taste was not prominent at all! Of course, I am from the south, and we don’t usually add sugar to our cornbread, and we use no flour. I guess I’ll stick to old fashioned southern cornbread lol!

    • — Amanda Hamby on February 16, 2022
    • Reply
  • I wanted something quick to go with your white chicken chili recipe (that I tried today) and the muffins sounded like a plan. They did not disappoint. Moist, tasty, sweet with a little crispy on the outside = a perfect corn muffin for me. Thanks Jenn

    • — Kathye on February 14, 2022
    • Reply
  • 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
    • Corn muffin recipe I come back to again and again. I use it to make both muffins and a pan of cornbread. Sometimes I add green chiles, or creamed corn or cheddar cheese. Always good no matter what.

      • — Sloane on February 2, 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
    • Just wanted to comment to S about soaking beforehand: I didn’t need to at all for this recipe, and find with ones with more flour than meal you don’t need to. But if you wanna try: You soak the meal for almost an hour if you like it less crunchy.. soak it in the milk used for the recipe… I have it written down at home if needed I could repost later. I use Bobs Redmill corn meal med/course and these came out amazing! If I am not using flour I DEFINITELY soak the meal. It’s just too defined in the recipe otherwise most times and my kids don’t like it that way.

      • — D on April 27, 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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