Introduction

These cornbread muffins are a delightful mix of sweet and savory, with a moist texture and a golden crust. Perfect for breakfast, a snack, or as a side to your favorite chili or barbecue dishes.

Ingredients

1/2 cup (115 g) unsalted butter, melted
2 eggs
3/4 cup (185 ml) milk, any fat percentage
1 cup canned creamed corn (not a full can, just 1 cup)
3/4 cup yellow cornmeal (polenta works well)
1 1/2 cups (225 g) plain/all-purpose flour
1 tablespoon baking powder
1/2 cup (110 g) white sugar (optional: reduce to 1/4 cup for less sweetness)
1/4 teaspoon salt
Extra melted butter for greasing and brushing

Instructions

Step 1: Preheat your oven to 180°C (350°F). Brush a 12-hole standard muffin tin with melted butter to prevent sticking.
Step 2: In a bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir briefly to mix the dry ingredients evenly.
Step 3: In a separate bowl, whisk together the melted butter, eggs, milk, and creamed corn until well combined.
Step 4: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing.
Step 5: Spoon the batter into the prepared muffin tin, filling each hole right to the top to ensure tall muffins.
Step 6: Bake for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Remove the muffins from the oven and, if desired, brush the tops with extra melted butter for a shiny finish. Let them cool for 5 minutes in the tin before transferring to a rack to cool completely.

Tips & Variations

For a savory twist, reduce sugar and add 1/2 cup chopped jalapeños or shredded cheese to the batter.
Use buttermilk instead of regular milk for a tangier flavor and lighter texture.
Ensure not to overmix the batter to keep muffins tender and fluffy.
If you prefer a coarser texture, try using stone-ground cornmeal.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat muffins in a toaster oven or microwave until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned creamed corn?

Yes, finely chop fresh corn kernels and mix with a little cream or milk to mimic the texture of creamed corn. This will add a fresh, sweet flavor to your muffins.

Can I make these muffins gluten-free?

To make gluten-free cornbread muffins, substitute the all-purpose flour with a gluten-free baking flour blend. Ensure your baking powder is also gluten-free for best results.

Cornbread Muffins Recipe

Print Recipe

★★★★★

4.4 from 150 reviews

These moist and tender Cornbread Muffins combine the richness of melted butter with the natural sweetness of creamed corn and a hint of sugar. Perfectly golden with a soft crumb, they make a delightful side or snack that’s easy to whip up with simple pantry staples.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1/2 cup (115 g) unsalted butter, melted
2 eggs
3/4 cup (185 ml) milk, any fat percentage
1 cup canned creamed corn

Dry Ingredients

3/4 cup yellow cornmeal
1 1/2 cups (225 g) plain/all-purpose flour
1 tbsp baking powder
1/2 cup (110 g) white sugar (can reduce to 1/4 cup)
1/4 tsp salt

Additional

Extra melted butter for greasing muffin tin and brushing tops

Instructions

Preheat and Prepare: Preheat your oven to 180°C (350°F). Brush a 12-hole standard muffin tin generously with melted butter to prevent sticking and add flavor.
Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir briefly to evenly distribute all ingredients.
Whisk Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, and canned creamed corn until fully blended.
Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until all ingredients are just combined; avoid overmixing to keep muffins tender.
Fill Muffin Tin: Spoon the batter into the prepared muffin tin cups, filling each one right up to the top to yield full, well-shaped muffins.
Bake: Place the muffin tray in the preheated oven and bake for about 20 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
Cool and Serve: Remove the muffins from the oven. Optionally brush the tops with extra melted butter for a glossy finish and added moisture. Allow muffins to cool in the tray for 5 minutes before transferring them to a wire rack to cool further or serve warm.

Notes

You can reduce the sugar to 1/4 cup if you prefer less sweetness.
Yellow cornmeal can often be found labeled as polenta, especially in Australia.
Make sure to use one cup of creamed corn, not just one can, as the recipe requires a specific measurement.
For best texture, do not overmix the batter once wet and dry ingredients are combined.
Brushing muffins with melted butter after baking adds richness and keeps the tops moist.

Keywords: Cornbread, Muffins, Easy baking, Side dish, Cornmeal, Southern cooking