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 made these tonight with some roasted chicken and macaroni salad…..SOOO perfect!!!
I made these in a glass pan instead of muffins and it came out delicious!!!!
Awesome recipe! My family and I devoured them. Thank you for this website..all the dishes I have tried come out amazing!!
So nice to hear, Roshnee. Thank you!
I’m not as much a cornbread purist as some of your other readers, and my husband has a sweet tooth – so he LOVED these muffins (and actually wanted them to be sweeter, ha). We just got a cast iron skillet, so will be trying this recipe with that!
Too sweet for me- I’m going to cut out the sugar & just use the honey next time. Very easy recipe- I don’t eat cow’s milk so it was nice to find one without buttermilk. I substituted unsweetened coconut milk & vegan “butter” & they turned out fine. Just a tad too sweet for someone who grew up on her granny’s skillet cornbread with cracklings.
going to try these TONITE – don’t use eggs so will be adding Flaxmeal and a bit of water
Has anyone else tested this with flax instead of egg? If so – can you share your method
I’ve been experimenting over the last few weeks
Turned out very tasty, but a little crumbly
My family doesn’t like sweet cornbread. Being from the south cornbread isn’t supposed to be sweet!
So I made this with only 1/4 cup of sugar and no honey. I also used skim milk as that is all we had. It came out fine and we really enjoyed it! It is very easy and quick. We’ll probably make up several batches of the dry mix in ziplocks and then we’ll be ready for a quick mix after work. Good recipe!
Yum! These are my new favorite corn muffin recipe! I have made them in both regular size and mini-size. Mini (36 count mini muffin tin) they make around 44-48 – I just baked them about 12-13 minutes instead of the full 17-20.
Why be so complicated. Use 11/2 cups self rising cornmeal. Then add a pinch of baking soda stir to mix together. Add 4 eggs slightly beaten and then stir to mix add 3/4 stick butter which has been melted in an iron skillet stir to mix then pour into skillet with reminder of 1/4 stick of butter. or u could bake in muffin cups. Could pour sorghum molasses over cornbread. Now that’s how to make corn bread
That’s not her recipe.
Well, even though the comments are favorable, we south of the Mason-Dixon Line would call these CAKE.
Made these for a family party next weekend. Freezing and thawing later. I think they’re perfect! Omitted salt since I used salted butter and I noticed you used unsalted butter. Thanks Jenn. 🙂