Cornbread Muffins

More Ways to Search: Recipe Index

Home » Breads » Cornbread Muffins

These Cornbread Muffins are a great compliment to soups and chili or even for the holidays! They are made with creamed corn for even more flavor and it keeps them moist!

Three cornbread muffins stacked on top of each other with more muffins in the background.

If you know me then you know I love a good batch of cornbread! I prefer my cornbread and cornbread muffins to be a little sweet but if you don’t just reduce the amount of sugar by half.

Why you’ll love this easy recipe:

  • They are super easy to make and can be on your table in less than 30 minutes.
  • Sometimes cornbread can be dry but not this recipe! Thanks to creamed corn they are more flavorful and moist!
  • They go great with so many dishes especially soups and chili!
Overhead view of cornbread muffin ingredients all in bowls.

Ingredients

ALL PURPOSE FLOUR: I have not tested this with self rising flour.
CORNMEAL: I prefer to use a normal grind instead of a coarse. But use what you like.
BAKING POWDER
SALT
SUGAR: Again I like my cornbread slightly sweet. If you don’t reduce it by half.


CREAMED CORN
MILK: Any type of milk will work in this recipe.
BUTTER: Provides flavor to the muffin and I don’t recommend replacing it with oil.
EGGS

Four pictures showing the mixing process of making the muffins.

The How To

BATTER: Start by adding all the dry ingredients to a large bowl and mixing well. Add in the remaining ingredients and mix just until barely combined. As you can see in the photo above there are still a few spots of dry and that’s OK! Perfect even, because then you know you haven’t over mixed the batter.

Two pictures showing how to fill the muffin tin.

FILL: You can line the muffin pan with liners or grease the pan. Divide the batter evenly among the 12 cups and wipe up any spills. I like to use a large cookie scoop to help keep things cleaner.

BAKE: Bake in a 400 degree oven for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the pan immediately if using liners or leave in the pan for 5 minutes then remove if greased.

Overhead view of muffins piled high in a group with a blue towel around them.

FAQs

Can these muffins be frozen?

Yes! Cool muffins completely and freeze in a freezer safe bag or container for up to 3 months.

How to store these muffins?

Cool completely and store in a plastic bag or container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Can I leave out the creamed corn?

No, I haven’t tested a replacement for the creamed corn.

Can I use homemade creamed corn?

Yes, you will need about 1 1/2 cups of homemade creamed corn.

A close up of a muffin cut in half with butter melting on it.

More recipes you will love:

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!

5 from 7 votes
A close up of a muffin cut in half with butter melting on it.
Cornbread Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

These Cornbread Muffins are a great compliment to soups and chili or even for the holiday's! They are made with creamed corn for even more flavor and it keeps them moist!

Course: Breads/Rolls
Cuisine: American
Keyword: easy cornbread muffins, sweet cornbread muffins
Servings: 12
Calories: 179 kcal
Author: Malinda Linnebur
Ingredients
  • cups (180g) all purpose flour
  • 1 cup (175g) cornmeal
  • ¼ cup (55g) sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 (14.75oz) (418g) can creamed corn
  • 2 large eggs
  • cup (80ml) milk
  • ¼ cup (55g) butter, melted
Instructions
  1. Preheat oven to 400°F. Grease a muffin pan or line with liners; set aside.

  2. In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt. Add the remaining ingredients and stir just until almost fully combined. Leave a few dry spots.

  3. Divide batter evenly among the 12 muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. If greased the pan leave in pan for 5 minutes before removing. If you used liners remove immediately.

Recipe Notes
  1. STORAGE: Cool completely and store in a plastic bag or container at room temperature for up to 5 days or in the refrigerator for up to 1 week. 
  2. FREEZER FRIENDLY: Cool completely and store in a freezer safe plastic bag or container for up to 3 months. 
Nutrition Facts
Cornbread Muffins
Amount Per Serving
Calories 179 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 42mg14%
Sodium 149mg6%
Potassium 212mg6%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 6g7%
Protein 6g12%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

20 thoughts on “Cornbread Muffins”

  1. 5 stars
    Tried this recipe today! Cornbread muffins are yummy! I used a little less sugar and added cinnamon. Thanks for sharing!

    Reply
    • I haven’t tried making them into mini muffins but I think it would work out fine. Just start checking them after 10 minutes of cook time.

      Reply
    • So sorry I didn’t respond to your question sooner! I always use unsalted butter and you can use whatever milk you like.

      Reply
  2. 5 stars
    Super easy and really good! I might try adding cheddar or jalapeños for different flavours. Do you think this could be done as a cast iron skillet corn bread?

    Reply
  3. 5 stars
    My kids LOVED these! There’s something fun about anything shaped like a cupcake! I’ll definitely be making these again, thank you!

    Reply
  4. 5 stars
    I whipped these up to serve with some chili and they were fabulous! I like how easy it was to make them into muffins, I’ll be making these from now on!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.