Cornbread Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I am excited to try this recipe. Others have asked about corn kernels. How would you adapt your recipe to creamed corn? I love your recipes.
Hi Kathleen, I don’t recommend creamed corn for this recipe. If you’d like a recipe that uses creamed corn, you may want to consider this spoon bread. Hope you enjoy if you make it!
Can I use medium grind cornmeal?
Sure, Tammy, that’s fine. Enjoy!
Absolutely LOVE these delicious cornbread muffins! They’re just the right amount of buttery sweetness, and were the perfect compliment to the homemade ham and bean soup! Thank you so much for this recipe! Wayyyy better than Jiffy box mix!
If I only have salted butter should I leave out the salt?
Hi Joanne, I would reduce the salt to 3/4 teaspoon. Enjoy!
If I want to make these as mini muffins how much baking time would you recommend? Thanks so much!
Hi Patty, I’d start checking minis at 10 to 12 minutes. Enjoy!
This was a total hit in our house. Husband had 3…..I haven’t had the best of luck making cornbread for some reason but this came out perfect. Thank you once again.
Jenn– I have a question about this recipe. I love it and have made it several times. But I was wondering, do you think it would work in a non-muffin form? Could I make this in a cast iron skillet? If so, how long do you think for bake time? Thanks!
Hi Chris, I think this would work in a cast iron pan. One other reader commented that she did that and baked it at 350 degrees for 25 minutes. I’m not sure what size that person’s pan was though, so keep a close eye on it. Please report back if you try it!
Just tried this recipe because my son loves corn muffins and I must say that these are by far the best I’ve made. They’re delicious! The honey really takes the flavor to another level.
This came out very well! Can’t wait to make it again!
Recipe was simple to follow and easy to put together. I only used a little less than 1/4 cup of sugar. I only had corn flour vs meal so I added equal parts white flour and corn flour. They came out super soft and were tasty. I would add less salt next time. They probably came out a little salty due to the fact I added less sugar. I should have lightened the salt to counterbalance. Great base recipe and will add blueberries or chopped green onion next time for a variation.