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’d like to make these 2 days before I serve them – would I put them in the fridge in an airtight container? Thank you.
Hi Amy, These are best right out of the oven, but will keep on the countertop (in an airtight container) for a few days. Hope you enjoy!
Hi Jenn, I have yellow corn flour on hand. Is this the same as the stone ground yellow corn meal that you use in your recipe?
Hi Louise, Unfortunately, they are not the same. Sorry!
Wow! I just made these muffins and they were great! Greased the pan at your suggestion and it is definitely the way to go. Great texture, taste and nice and moist. Thanks!
Amazing!! Love these and they’re not hard to make!
Thank you so much!! An absolute favourite in my household!
I thought these were great. My husband said he didn’t notice them being any better than Jiffy mix muffins.
Hi Jenn. Love this recipe! I’ve made it many times before, with both regular flour and also gluten free. Sometimes as muffins, and other times as a cornbread. Perfect every time. I was wondering if I can double the recipe and bake in a 13×9 pan. If so, do I need to make any temperature/baking time adjustments? Thank you!
Glad you like these Christine! Yes, you could do that. I’d up the temperature to 400 degrees. It should take about 25 minutes, or until puffed and lightly golden, but keep a close eye on it. Hope you enjoy!
My muffins created a dome, not sure why but they are very moist and delicious.
Thank you for this recipe 🙂
These were yummy. My 8 year old couldn’t get enough! I’ve never made corn bread before and this was easy to follow and they turned out perfectly. I served them with the same chef’s “Maryland Crabcakes” and “Fresh Corn Salad”. I had enough muffins left to serve with Taco Soup (similar to chili) the next evening. I will be making these again soon!
So glad everyone enjoyed them! 🙂
These sound delicious. Can I make these with jalapeño and cheddar?
Sure, Diana, I think you could add some of both. Please LMK how they turn out!
Okay, these muffins are DAMN GOOD. A friend brought them to a potluck and I immediately asked for the recipe. Today I made them with buttermilk and they were delicious. They’ve become a total hit with everyone I make them for!
Absolutely delicious. Made them 2 days ago and already making them again. A big hit! So moist and not crumbly. Thank you for a wonderful recipe!