Delicious and Savory Cornbread Muffins Recipe

As a culinary explorer, I am on an endless quest to discover new and exciting recipes. Today, I want to share with you my latest discovery: the best cornbread muffins recipe you will ever taste. These corn muffins are crispy on the outside yet moist and fluffy on the inside, making for a perfect breakfast or snack.

There’s something special about homemade cornbread muffins that you can’t find in any store-bought bakery. Made from simple kitchen ingredients such as yellow cornmeal, all-purpose flour, baking powder, sugar, and more, these easy cornbread muffins are a testament to the power of home cooking.

Whether you’re looking for a quick breakfast or a snack to pair with your afternoon tea, these easy homemade cornbread muffins are sure to satisfy. So what are you waiting for? Let’s get started!

Why You’ll Love This Recipe

Cornbread Muffins
Cornbread Muffins

Imagine the warm aroma of cornbread muffins fresh from the oven filling your kitchen. The crisp edges with fluffy centers, a delicate balance between sweet and savory, make for a delicious and comforting treat any time of day. The best part? This recipe is easy to bake and brings out the taste of home baking, no matter where you live.

This recipe combines simple ingredients like flour, yellow cornmeal, sugar, egg, baking powder, and salt to create a mouthwatering texture that is fluffy yet moist. The addition of reduced-fat sour cream and sharp cheddar cheese adds depth to the flavor profile while green onions contribute a subtle hint of spice.

If you’re like me and enjoy experimenting with recipes then making these cornbread muffins is perfect because it’s very versatile. This recipe easily lends itself to customization by adding ingredients such as jalapenos, cranberries, or blueberries for an extra pop of flavor.

The subtlety of the recipe allows for a variety of pairings from savory dishes like barbecue chicken or chili to sweet toppings like butter and honey. And if breakfast is your thing, these muffins are perfect for pairing with your favorite jam or jelly.

Overall these Cornbread Muffins are easy enough for beginner bakers and can still satisfy experts. Once you try this recipe, you’ll finally see why people say there’s nothing quite like freshly baked cornbread muffins!

Ingredient List

 Fresh out of the oven and ready to be devoured!
Fresh out of the oven and ready to be devoured!

Here are the ingredients you’ll need for this cornbread muffin recipe:

Dry Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 1 cup reduced-fat sour cream
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • ½ cup sharp cheddar cheese, shredded
  • ⅓ cup green onions, finely chopped

Fortunately, this is a pretty basic list of kitchen ingredients which can be easily found at your local grocery store or supermarket. These amounts of ingredients are perfect to create delicious sweet cornbread muffins that everyone will love!

The Recipe How-To

 The perfect golden brown hue on these Cornbread Muffins will make your mouth water.
The perfect golden brown hue on these Cornbread Muffins will make your mouth water.

For this cornbread muffins recipe, I’m going to walk you through step-by-step and provide all my tips and tricks along the way.

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1/2 cup unsalted butter, melted and cooled to room temperature
  • 1 cup milk


  1. Preheat the oven to 400°F(204°C). Place paper baking cups in a jumbo muffin tin (6-count).
  2. In a large mixing bowl, whisk together the dry ingredients: yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another mixing bowl, whisk together the wet ingredients: eggs, melted unsalted butter, and milk until they are well-combined.
  4. Pour the wet ingredients into the dry ingredients mixture and stir until there are just a few dry streaks left.
  5. Fill the muffin cups about 3/4 of the way full with the batter. Use an ice cream scoop or spoon to divide batter evenly between muffin cups.
  6. Bake for around 20 minutes, or until a toothpick or cake tester comes out clean when inserted into one of the muffins.
  7. Remove muffin tray from oven and let them cool for around 5 minutes before transferring them on wire rack to cool completely.

Enjoy these cornbread muffins as a wholesome addition to any breakfast or brunch!

Substitutions and Variations

One of the best things about making cornbread muffins is that it’s a versatile recipe that can be customized to fit any taste or occasion. Here are some substitutions and variations you can experiment with to create your own unique cornbread muffin recipe:

1. Healthier Option: If you’re looking for a healthier version of this classic treat, you can substitute the all-purpose flour with whole wheat flour. You can also use reduced-fat sour cream and sharp cheddar cheese instead of the regular versions.

2. Vegan Option: If you don’t eat eggs or dairy products, you can make vegan cornbread muffins by using almond milk instead of regular milk, and by replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons warm water).

3. Spicy Jalapeño: If you like your cornbread muffins to have a little bit of kick, you can add diced jalapeño peppers to the batter.

4. Sweet Orange Cranberry: For a sweet but tart twist, try adding dried cranberries and orange zest to the batter.

5. Cheesy Bacon: To make cheesy bacon cornbread muffins, simply add crumbled cooked bacon and shredded cheddar cheese to the batter.

6. Blueberry Cornmeal Muffins: Blueberries and cornmeal are a classic combination that make for fantastic muffins!

7. Creamed Corn Cornbread Muffins: Adding creamed corn to your batter will create an even moister texture that’s hard to resist.

8. Bakery Style Jumbo Muffins: If you love those huge bakery-style muffins, just fill up jumbo-sized muffin tins!

So, don’t be afraid to get creative and try new things – these are just a few ideas to get you started. As long as you have the basic ingredients of flour, baking powder, salt, yellow cornmeal, and sugar – anything goes!

Serving and Pairing

When it comes to serving and pairing these cornbread muffins, there are a variety of options that will complement their deliciously rustic flavor. For starters, consider serving them as a savory breakfast or brunch dish, paired with scrambled eggs, bacon, and freshly brewed coffee or orange juice. You can also pair them with chili, soups, or stews as a savory sidekick.

If you’re looking for something on the sweeter side, consider spreading some butter or honey over the top of the muffins while they’re still warm, or serve them alongside some blueberry compote for an extra punch of sweetness. The moist and fluffy texture of these muffins makes them an excellent addition to any bakery or pastry spread.

For those interested in healthier options, try pairing these cornbread muffins with baked chicken breasts and steamed vegetables. You can also make some vegan substitutions by substituting sour cream with coconut yogurt, and egg with applesauce.

In conclusion, these easy homemade cornbread muffins are versatile and can be paired easily making them the perfect treat to serve for breakfast or any meal. Whatever your food preferences may be, there’s always an ideal dish that will perfectly harmonize with these mouth-watering cornbread muffins.

Make-Ahead, Storing and Reheating

Now that you have your freshly baked cornbread muffins, you might be wondering what to do with the leftovers or how to prep them ahead of time. Lucky for you, these muffins are perfect for storing and reheating!

To store your cornbread muffins, make sure they have cooled completely before placing them in an airtight container. You can store them at room temperature for up to 3 days or in the refrigerator for up to a week. If you have a large batch and won’t be able to eat them all in time, these muffins also freeze well. Simply wrap each muffin tightly in plastic wrap or aluminum foil and store them in a resealable freezer bag. They can be frozen for up to 2 months.

When ready to reheat, there are several methods you can use. For the best results, I recommend reheating in the oven or toaster oven at 350°F for 5-10 minutes until heated through. This allows the muffins to crisp up on the outside while remaining soft and fluffy on the inside.

If you’re short on time, you can also microwave the muffins for 15-20 seconds on high. However, this can result in a softer texture and may not be as crispy on the outside.

If you want to get creative with your leftovers, consider using them in recipes like stuffing, breadcrumbs or croutons for soups and salads. You could even cut them up into cubes and toast them in a pan with butter for a quick breakfast treat.

Now that you know how to store and reheat your cornbread muffins, you can enjoy these delicious treats anytime – fresh out of the oven or days later!

Tips for Perfect Results

As an experienced cook and cornbread muffin enthusiast, I want to share with you some useful tips that will ensure you get the best results when baking this sweet corn delicacy.

Firstly, it’s essential to preheat your oven to 400°F before you start mixing your kitchen ingredients. The preheating process will help you achieve a perfectly baked muffin top, which is crispy on the outside and fluffy on the inside.

Secondly, the butter you use should be melted and at room temperature. Unmelted butter can cause uneven mixing of the dry and wet ingredients, which can ruin the consistency of your cornbread muffins.

Thirdly, don’t overmix your batter. Stirring vigorously can lead to overdeveloping gluten in the flour mixture, resulting in dense and tough muffins. It’s advisable to mix your ingredients just enough to moisten them.

Fourthly, avoid opening the oven door frequently while baking – this releases heat from the oven, making it harder to maintain a consistent temperature.

Fifthly, try greasing your muffin pan with butter instead of using paper liners. Your cornbread muffins will come out looking like they were freshly baked in a bakery, with crispy golden brown exteriors.

Lastly, if you want moist and tender cornbread muffins, add one small can of creamed corn to your batter. The result is sweet corn muffins with a moister than usual crumb.

In conclusion, by following these simple but effective tips, you will be able to make perfectly baked cornbread muffins that are crispy on the outside and fluffy on the inside- just like Kenny Rogers would enjoy!


As with any recipe, there may be some questions that arise during the cooking process. Here are some frequently asked questions about these delicious cornbread muffins to help you in creating an unforgettable side dish.

What’s the difference between cornbread and cornbread muffins?

When it comes to baked goods made from cornmeal, there are different variations that yield different textures and flavors. Cornbread, for example, is a fast-baked bread that can be prepared with or without added sugar and is typically baked in a skillet or pan. On the other hand, corn muffins are baked in muffin tins and often contain a sizable amount of sugar, resulting in a more indulgent and dessert-like taste and texture.

Is cornbread and corn muffin mix the same?

When it comes to cornbread and cornbread muffins, they are pretty much the same thing except for their shape. Cornbread muffins are made using the same batter as we do for plain cornbread, but the batter is baked in a muffin tin to make it more portable and snack-sized. So, whether you prefer your cornbread in a slice or a muffin, the recipe and ingredients remain the same.

Is Jiffy corn muffin mix the same as cornmeal?

When looking for a substitute for cornmeal, corn muffin mix can be a good option as they can be quite similar. Corn muffin mix has added sugar and another rising agent compared to the cornmeal. Therefore, using corn muffin mix instead of cornmeal in a batter or as breading can result in a sweeter and fluffier outcome. So, it might be a good idea to try using corn muffin mix as a replacement for cornmeal and see how it turns out!

Why are my cornbread muffins dry?

Sometimes, the baked goods end up dry due to various factors like excessive baking time or oven temperature issues. In such a scenario, fret not for there are some remedies you can try to revive your dessert. One option is to mix in an extra egg and a spoonful of honey to add moisture. Another solution is to swap out some of the liquids in the recipe with creamed corn. These methods can restore the softness and prevent your dish from being too parched.

Bottom Line

In conclusion, cornbread muffins are a must-try for any food lover out there. With their fluffy texture and tantalizing taste, they’re sure to satisfy even the most demanding palate. This recipe is perfect for anyone looking for easy and healthy homemade muffins that can be served on any occasion.

Whether you’re hosting a brunch, serving up breakfast, or just looking for a healthy snack, these muffins have got you covered. They’re versatile, easy to make, and can be customized to suit your preferences and taste buds.

So next time you’re in the mood for something delicious and satisfying, give this recipe a try. Trust me; you won’t regret it.

Cornbread Muffins

Cornbread Muffins Recipe

Adapted from the Cooking Light Oct 2007. Originally these were mini muffins. I upgraded them to regular size. Still tinkering with the baking time but they come out just fine as I'm writing it up.
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Prep Time 10 mins
Cook Time 17 mins
Course Side Dish
Cuisine American
Calories 102.2 kcal


  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup green onion, thinly sliced
  • 1 (8 3/4 ounce) can cream-style corn
  • 1 dash hot sauce
  • 1 large egg, lightly beaten
  • cooking spray


  • Preheat oven to 375°F.
  • Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl.
  • Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
  • Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
  • Coat muffin cups with cooking spray. Divide batter evenly among 12 standard sized muffin cups. Bake at 375°F for 17 1/2 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans to finish cooling.

Your Own Notes


Serving: 55gCalories: 102.2kcalCarbohydrates: 14.8gProtein: 3.5gFat: 3.5gSaturated Fat: 1.9gCholesterol: 24.4mgSodium: 194.5mgFiber: 0.9gSugar: 1.9g
Keyword < 30 Mins, Breads, Brunch, Corn, Easy, Quick Breads, Vegetable
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