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.

The Best Cornbread Muffins - Once Upon a Chef

Cornbread Muffins

By Jenn Segal

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

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.)
In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
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.
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.
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

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