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!
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.
Table of Contents
“Let me tell you, this recipe is perfect. My picky family loved them and my hubby almost ate the whole pan.”
What You’ll Need To Make Cornbread Muffins
Step-by-Step Instructions
Begin by whisking the eggs in a medium bowl.
Add the honey and milk and whisk to combine.
In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Whisk to combine.
Add the egg mixture and the melted butter to the dry ingredients.
Whisk until just combined.
Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
Bake for 17-20 minutes, or until the tops are set and golden. Note that they will not dome.
Cool the muffins for a few minutes in the pan, then serve warm with softened butter.
Frequently Asked Questions
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.
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.
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.
Yes, see my simple cornbread recipe for instructions.
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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!
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
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- 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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I just realize I have self rising Corn Meal I saw the review about self rising flour would I do the same with self rising Corn meal reduce baking powder to 1 1/2 tsp and salt to 1/2 tsp?
Thank you Sheryl
Hi Sheryl, I think that should work. I’d love to hear how they turn out!
This is the BEST ever corn bread recipe!!-and I have tried several. I live in Kenya-and for some reason I find the sugar we use here in most of the online recipes I have tried too much. So I halved the sugar and the honey. Then I used margarine and since its salted, I halved the salt. PERFECTION! This recipe inspired me to start the journey of putting together a recipe book-so that I can have a collection of all my go-to and favorites. Thanks a bunch Jenn!!
Thanks for answering my question so quickly. This is the best corn muffin recipe, I have tried many including the one on the box and had terrible results . They came out perfect ( although we like ours a little sweeter), they were moist and delish. I used margarine because I had no butter and they were still good . Thanks so much for the recipe I shall never need box mix again(which believe it or not I have ruined several times)yay.
I don’t have butter can I use margarine or oil instead and how much if yes?
Hi Tina, yes I think you could get away with either margarine or oil and the amount would be the same (1/2 cup). Enjoy!
Very moist and tasty. I added a few frozen blueberries into middle of batter and made even tastier! Did use 1/4 c.corn oil and 1/4 c. Melted butter, due to cholesterol problems. I will make these again!
Whoops forgot to rate
I made these to go with Easter ham . As I live in the UK I used Polenta ( soaked it in milk for 30 min) and as a bread not muffins . Unbelievable!! The best cornbread I have ever had .
INCREDIBLE! Will never make another cornbread recipe again. Perfect blend of sweetness and buttery-ness.
Made this for dinner! It’s delicious
Being as my muffin tins were accidentally thrown out, I was wondering if I could bake this recipe in a baking pan. If so, what size and any change in oven temperature?
Thank you.
Hi Trish, you could bake this in a 9 x 9 baking dish at 400 degrees. Keep an eye on it, but it should take about 25 – 30 minutes, or until puffed and lightly golden.