Cornbread Muffins Recipe

Introduction

Cornbread muffins are a comforting classic with a tender crumb and a hint of sweetness. Perfect as a side for chili or soups, this recipe yields golden, moist muffins packed with creamed corn flavor.

Ingredients

• 1/2 cup (125 ml / 115 g) unsalted butter, melted
• 2 eggs
• 3/4 cup (185 ml) milk, any fat percentage
• 1 cup canned creamed corn (not the entire can)
• 3/4 cup yellow cornmeal (often labeled “polenta”)
• 1 1/2 cups (225 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup (110 g) white sugar (can reduce to 1/4 cup if preferred less sweet)
• 1/4 teaspoon salt
• Extra melted butter for greasing and brushing

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Brush a 12-hole standard muffin tin with melted butter to prevent sticking.
2. Step 2: In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir briefly to mix evenly.
3. Step 3: In another bowl, whisk together the melted butter, eggs, milk, and canned creamed corn until fully blended.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
5. Step 5: Spoon the batter into the prepared muffin tin, filling each cup nearly to the top to ensure nicely sized muffins.
6. Step 6: Bake in the preheated oven for about 20 minutes or until the tops turn golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Remove the tray from the oven. Optionally, brush the muffin tops with extra melted butter for added richness. Let them cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Tips & Variations

• Use buttermilk instead of regular milk for a tangier flavor and tender crumb.
• For added texture, stir in 1/2 cup of shredded cheddar cheese or chopped jalapeños before baking.
• Reduce sugar to 1/4 cup if you prefer a less sweet muffin.
• To keep muffins moist, brush with melted butter right after baking.

Storage

Store cooled cornbread muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months. Reheat muffins in the oven at 350°F (180°C) for 10-12 minutes or microwave on low power for 20-30 seconds until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned creamed corn?

Fresh corn can be used, but it won’t have the same creamy texture. To mimic creamed corn, blend some of the fresh corn kernels with a little milk before mixing into the batter.

What can I substitute for cornmeal if I don’t have any?

If cornmeal is unavailable, polenta works as a great substitute and may already be labeled as such. Alternatively, using ground oats or yellow flour will change the texture but still yield tasty muffins.

Cornbread Muffins Recipe

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★★★★★

4.6 from 309 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These classic Cornbread Muffins are moist, tender, and packed with sweet corn flavor. Made with a combination of creamed corn and yellow cornmeal, they offer a perfect balance of sweetness and texture. Ideal as a side for soups, chili, or barbecue, these muffins are easy to prepare and baked to golden perfection.

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Ingredients

Scale 1x2x3x

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 (NOT 1 can, just 1 cup)

Dry Ingredients

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

Others

• Extra melted butter for greasing muffin tin and brushing tops

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Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 180°C (350°F). Brush a 12-hole standard muffin tin thoroughly with melted butter to prevent sticking and add flavor.
2. Combine dry ingredients: In a medium bowl, mix together the cornmeal, all-purpose flour, baking powder, white sugar, and salt. Stir briefly just to combine all the dry components evenly.
3. Whisk wet ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, and creamed corn until smooth and uniformly mixed.
4. Mix wet and dry ingredients: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently just until combined; avoid overmixing to keep the muffins tender.
5. Fill muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each hole right up to the top to ensure good muffin size and shape.
6. Bake the muffins: Place the tin in the preheated oven and bake for about 20 minutes or until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
7. Finish and cool: Remove the muffin tin from the oven. If desired, brush the warm muffin tops with extra melted butter for added richness and shine. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or to serve.

Notes

• Using creamed corn rather than whole kernel corn provides moisture and sweetness, contributing to a tender texture.
• Reducing sugar is possible if you prefer less sweetness; try starting with 1/4 cup.
• Be careful not to overmix the batter to avoid dense muffins.
• Butter can be substituted with a neutral oil if desired but butter adds flavor and a better crumb.
• These muffins are best served warm but can be kept in an airtight container for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Keywords: cornbread muffins, cornmeal, baked muffins, American bread, sweet corn muffins