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!
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!
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
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.
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.
FAQs
Yes! Cool muffins completely and freeze in a freezer safe bag or container for up to 3 months.
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.
No, I haven’t tested a replacement for the creamed corn.
Yes, you will need about 1 1/2 cups of homemade creamed corn.
More recipes you will love:
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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!
- 1¼ 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
- ⅓ cup (80ml) milk
- ¼ cup (55g) butter, melted
-
Preheat oven to 400°F. Grease a muffin pan or line with liners; set aside.
-
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.
-
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.
- 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.
- FREEZER FRIENDLY: Cool completely and store in a freezer safe plastic bag or container for up to 3 months.
I’m planning on making them. I only have a muffin pan for large muffins. Like Dunkin sized ones. Would you suggest using a different temperature? Thank you. 🙂
HI! So sorry I didn’t answer you sooner! No need for a different oven temperature but you will need to bake them a little longer. Hope you enjoy!
Haven’t made these yet but was hoping for reheating tips! Looking to make them a couple days in advance and heat them out of the fridge.
Hi Liz! You can put them in a baking dish and cover with foil then bake in a 350 oven for 10ish minutes or just until heated through. Brush the tops with butter when they come out just to give them back a little moisture that can be lost due to reheating.
I’m making these tomorrow, I’m going to use buttermilk
They came out awesome
Made my own cream corn
Added canned jalapeños
When out of oven topped w/ hot honey
I don’t hate corn muffins anymore
Thanks for a great recipe
Thank you VERY much!! Appreciate the feedback!!
Tried this recipe today! Cornbread muffins are yummy! I used a little less sugar and added cinnamon. Thanks for sharing!
Love the idea of adding in cinnamon!! Thanks and so glad you liked them!!
Can these be made into mini muffins?
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.
Can’t wait to try this, but I need to ask, is 1 Tablespoon of baking powder correct?
Yep, that is correct! Hope you enjoy!
These turned out terrific. Thanks for sharing the recipe!
Thank you so much! I am so glad you liked them!
Do you use unsalted or salted butter? What type of milk do you use?
So sorry I didn’t respond to your question sooner! I always use unsalted butter and you can use whatever milk you like.
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?
Thank you very much! I haven’t tried it but I think it should work. I also have this cornbread recipe and I make it in a cast iron skillet all the time.
Creamed corn makes all the difference! My kids gobbled these up.
Thank you!
They were a hit, but I would bump up the salt to a full tsp.
Thanks for sharing!
These paired perfectly with our chili! They didnt last long!
They don’t last long in our house either!
My kids LOVED these! There’s something fun about anything shaped like a cupcake! I’ll definitely be making these again, thank you!
I have to agree! Thank you so much!
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!
Thank you very much! And we love them with chili too!