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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 on a wire rack.

These tender and sweet cornbread muffins are the perfect side to BBQ chicken, ribs or beef chili. My kids love them so much that I’m constantly swatting their 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.

“Let me tell you, this recipe is perfect. My picky family loved them and my hubby almost ate the whole pan.”

Melissa

What You’ll Need To Make Cornbread Muffins

ingredients to make simple cornbread recipe.

Step-by-Step Instructions

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.

Frequently Asked Questions

Can cornbread muffins be frozen?

Yes, the muffins 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.

What is the best way to store cornbread muffins?

The muffins are best served fresh from the oven, but leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

How do I reheat cornbread muffins?

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.

Can I bake the batter in a baking dish?

Yes, see my simple cornbread recipe for instructions.

Cornbread muffins on a wire rack.

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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

  • Made these and they came out great, only thing is I had to bake mine for double the amount of time for them to turn golden and be done. Not sure why…super yummy though.

    • — Janelle on May 13, 2024
    • Reply
  • They turned out amazing! Thank you

    • — Mona on April 27, 2024
    • Reply
  • This is a great recipe! While the recipe is excellent as written, I did make a substitution when I made it the second time and that was to substitute maple syrup for the honey. We often had cornbread with warm maple syrup on top growing up and I think it adds a nice flavor to this recipe.

    • — Lisa on April 22, 2024
    • Reply
  • Mine did “dome up” and came out delicious! Thank you for this straightforward and foolproof simple recipe!

    • — Laila on March 24, 2024
    • Reply
  • This is very simple and turned out SOOO DELICIOUS. I tried a few corn bread recipes before that I didn’t like. This is divine!

    • — Alicia on March 18, 2024
    • Reply
  • I’ve made a lot of cornbread, both from mixes and from scratch, with additions and without. The best cornbread I’ve ever made, hands down. And the best testimony is my kids who don’t eat cornbread, ate it!

    • — Elizabeth on March 13, 2024
    • Reply
  • Made this recipe 3 times now in 8×8 pan rather than muffins. Turns out perfectly. Soooo yummy. Like to serve with chilli😊

    • — Candy on February 21, 2024
    • Reply
  • Question: can I substitute Half and Half for the milk?

    • — SB on February 10, 2024
    • Reply
    • Sure 😊

      • — Jenn on February 12, 2024
      • Reply
  • How do you half this recipe? Just feeding two people.

    • — Raygina on February 8, 2024
    • Reply
    • Hi Raygina, I’d just cut all the ingredients in half. No other modifications are necessary. Hope you enjoy!

      • — Jenn on February 9, 2024
      • Reply
    • Oops. I left out the butter by accident. But I did add cheddar cheese and substituted maple syrup fir the honey. They are great!!

      • — Gertrude on March 17, 2024
      • Reply
  • Love these! I used buttermilk and added some green onions. Perfect.

    • — Jen on February 5, 2024
    • Reply
  • Sooo good!! I could eat the whole pan myself. I want to double the recipe for a potluck at work. Would a 13 by 9 pan work? Would the cooking time be about the same? Thanks so much! Any plans for another cookbook in the future? I have both of yours.

    • — Samantha on February 3, 2024
    • Reply
    • Glad you liked them! Yes, a 9 x 13-inch baking dish will work for doubling the recipe. I’d up the temperature to 400 degrees. Keep an eye on it, but it should take about 25 minutes.

      • — Jenn on February 5, 2024
      • Reply

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