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 were flat out gross and dry. gave them to the dog
Did you use margarine instead of butter or make some other substitution?
Hi Jenn,
Would it be possible to make this recipe in an iron skillet? Just thinking at 350degrees for 25 minutes?
Hi Rose, sure a cast-iron skillet will work. Not sure how long it will take though so just keep an eye on it. Enjoy!
Great recipe! I didn’t have the full amount of milk so used sour cream to get to 3/4 cup. It worked—the muffins were moist and delicious.
Hi Jenn! Hoping to make these tonight to go along with your chili (always a big hit!)…found “pre-cooked white corn meal” in my pantry–ok to use that instead of the yellow corn meal? Thanks so much love your recipes! Ellyn
Sure, Ellyn, that’s fine. Enjoy!
Can I use oatmilk instead of dairy milk?
Sure, that should work. Enjoy!
I am a grateful student of Jenn’s recipes. I didn’t grow up learning how to cook, so I’m grateful to have a tried and tested recipe site when I try to make something new. These muffins came out great. I made two batches using a jumbo muffin tin that made 6 muffins (Husband eats two at one setting, hence I didn’t make the twelve smaller ones) . 1st batch as per recipe with the HIGH altitude adjustments from the handy site Jenn listed. (I’m at 5000 altitude where I live in Albuquerque NM). The 2nd batch I adjusted the flour to 1& 1/2 cups and corn meal to 1/2 cup (as per recommendation to someone who wanted a moister muffin), and used the HIGH altitude modifications again. Both muffin batches had a dome and were delicious, and the 2nd batch did provide a moister muffin (if that is what is desired). My husband is grateful to you Jenn! and so am I…
Also looking for high altitude adjustments, I’m at 6500’ Lake Tahoe!
Great flavor but would have liked them with more corn flavor. I only got 11 and not 12 muffins!! They did rise to dome shape.
These are delicious and easy to make! I made them last night and my roommates and I all LOVED them!
Great recipe! I added some frozen corn and a bit of shredded cheddar…yum!
This recipe was so good! I did use almond milk instead of regular milk but it still turned out so well. I loved it!
This is my first time doing this and it get so delicious thank you for the recipe, the best thing is So Easy to made … thank you again