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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These are excellent corn muffins. Made them twice so far. I used buttermilk as I am lactose intolerant and did not want to use almond milk.
I’ve never been a lover of corn bread, but my husband of 2 years is from the South. He had made cornbread a couple of times here in Argentina and it just wasn’t good at all. He was pleasantly surprised to come home to these muffins tonight! He said he would gladly eat them again! Me too! I used half corn meal and half fine corn flour plus the regular white flour. Corn meal here is quite coarse.
I loved them!
EXCELLENT! I used coconut milk instead of whole milk, and I added some (drained) canned corn. I also halved the recipe. I made mine the night before and had them for breakfast (with huevos rancheros): to reheat, I poked the tops with a fork, spread some butter, and put them in the oven while I cooked the eggs (so 5ish minutes). Really good recipe!
Can these be made as a cast iron skillet corn bread instead of the individual muffins? Thanks!
Hi Lyn, I think that would work. Not certain how long it will take though, so just keep a close eye on it. Enjoy!
Omg best corn bread 😊
I used 8×8 pan and made divider with aluminum foil and half as per your directions and other half I added jalapeños and four cheese( I have on hand) came out perfect, moist flavorful 😋
Wonderful! First time I made cornbread and your directions were so easy to follow.
I love your recipes. My son is allergic to dairy and eggs, so I used two flax eggs, rice milk, and a stick of a product called “melt” which is organic and made from coconut oil. Baked for 17 minutes and they turned out delicious! Just some helpful info for anyone trying to bake allergy friendly. Thanks Jenn!
My kids always ask me if I am making THE corn muffins and this is the recipe they are talking about. They never liked any form of corn bread until these – now they will fight for the last one. Such a great flavor and texture – they are perfect.
Will buttermilk work?
Hi Susan, I’d stick with regular milk here.
I used Old Fashioned Stone Ground Yellow Cornmeal. The batter was lumpy because of the cornmeal. I used an ice cream scoop to fill my muffin tins with the batter and added a little bit more to some of them. They took 17 minutes to bake. After they cooled down just a little bit, we put homemade caramel sauce on it. The result was DELICIOUS! Loved them!