Moist, golden, and just the right amount of sweet.
Cornbread muffins are a staple in Southern kitchens and a welcome addition to any meal, from hearty stews to summer barbecues. These muffins strike the perfect balance between sweet and savory, with a light, fluffy texture and a rich corn flavor. Whether you enjoy them plain or dressed up with butter and honey, these muffins come together quickly and reliably every time.
This recipe uses basic pantry ingredients, with the option to add creamed corn for extra moisture and a touch of texture. You can use either vegetable oil or melted butter—oil gives a slightly softer crumb, while butter adds richness and flavor. The recipe is beginner-friendly and perfect for weeknight dinners, potlucks, or holiday gatherings.
Ingredients:
- 1 cup yellow cornmeal – For that classic cornbread flavor and golden color
- 1 cup all-purpose flour – Balances the texture so the muffins aren’t too crumbly
- 1/2 cup granulated sugar – Adds a gentle sweetness without overpowering
- 1 tablespoon baking powder – Helps the muffins rise and become fluffy
- 1/2 teaspoon salt – Enhances flavor and balances the sweetness
- 1 cup milk (whole or 2%) – Provides moisture and richness
- 1/3 cup vegetable oil or melted butter – Use oil for a lighter texture, butter for more flavor
- 1 large egg – Binds the ingredients and helps with structure
- 1/2 cup creamed corn (optional) – Adds extra moisture, sweetness, and texture
Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C).
Line a standard 12-cup muffin tin with paper liners, or lightly grease each cup with cooking spray or butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
Whisk thoroughly to ensure all dry ingredients are evenly distributed—this prevents clumps and helps the muffins rise evenly.
3. Prepare the Wet Ingredients:
In a separate medium bowl or large measuring cup, whisk together the milk, oil (or melted butter), and egg.
If using melted butter, make sure it’s not too hot, or it could cook the egg. Stir until the mixture is smooth and fully combined.
4. Combine Wet and Dry Mixtures:
Make a well in the center of the dry ingredients and pour in the wet mixture.
Stir gently with a rubber spatula or spoon just until the batter is combined. Be careful not to overmix—overmixing leads to dense, tough muffins.
If you’re using creamed corn, fold it in now using a few gentle strokes.
5. Fill the Muffin Tin:
Scoop the batter into the prepared muffin cups, filling each one about two-thirds full. You can use a spoon, cookie scoop, or measuring cup for even portions.
6. Bake:
Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Ovens vary, so start checking around 15 minutes.
7. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve them warm or at room temperature, plain or with a pat of butter, a drizzle of honey, or your favorite jam.
Tips for Best Results:
- Don’t overmix the batter; a few lumps are fine and actually lead to softer muffins.
- Creamed corn not only adds flavor and moisture but also gives the muffins a slightly rustic texture.
- Want a savory twist? Try mixing in shredded cheddar, chopped jalapeños, or crumbled bacon.
- These muffins can be stored at room temperature in an airtight container for up to 2 days, or refrigerated for up to 5 days. You can also freeze them for up to 2 months—just thaw and warm before serving.
