cornbread muffins

These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They’re best served fresh from the oven and are great with chili or as a Thanksgiving side dish!

Easy Homemade Cornbread Muffins

cornmeal

flour

sugar

tsp salt

tsp baking powder

milk

Preheat oven to 400 degrees.

Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.

Combine egg, milk, and oil in a medium bowl and whisk to combine.

Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.

Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don't overbake!

Serve warm with butter and a drizzle of honey, or as a side for chili.&nbsp;

This delicious Cornbread Muffins recipe is an easy way to make traditional cornbread in a quick grab-and-go way.

Cornbread Muffins

Vegetable Shortening (I prefer Crisco)

Cornmeal Mix (Hot Rize)

All Purpose Flour

Salt

Sugar

Large Egg (beaten, room temperature)

1-1/2 Cups Whole Milk (room temperature)

Preheat oven to 350°F. Add ½ Teaspoon of...

Preheat oven to 350°F. Add ½ Teaspoon of shortening to each cup in a standard muffin tray (x12)

Add the muffin tray, with the shortening, to...

Add the muffin tray, with the shortening, to the oven to heat up.

Sift the cornmeal, flour, salt and sugar into...

Sift the cornmeal, flour, salt and sugar into a medium mixing bowl.

Add the egg and milk and use a...

Add the egg and milk and use a whisk to mix well.

Remove the muffin pan from the oven and...

Remove the muffin pan from the oven and pour the cornbread batter into each cup, to about ¾ full.

Place into the oven and bake for 20...

Place into the oven and bake for 20 minutes, or until a toothpick comes out clean.

Remove and allow to sit in the muffin...

Remove and allow to sit in the muffin pan for 10 minutes before removing to a cooling rack.

Serve with butter and/or honey and enjoy!

Homemade Cornbread Mix is so easy to make and have on hand. When you make it yourself you can control what goes in!

Homemade Cornbread Mix

all-purpose flour

yellow cornmeal

baking powder

salt

cornbread mix

butter (melted)

honey (optional (add if you like sweeter cornbread))

In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Store in an airtight container until ready to use.

Cornbread Mix

Preheat oven to 400 degrees F. Line muffin tin cups with foil cupcake liners or silicone liners. Set aside.

In a medium mixing bowl whisk together 1 1/3 cup cornbread mix, melted butter, egg, milk. and honey (if using) until smooth.

Fill each muffin tin cup 1/2 full with cornbread batter.

Bake for 12-15 minutes or until a toothpick stuck in the center comes out clean.

Remove muffins from the oven and serve warm or at room temperature.

Southern cornbread goes with any meal and this is one of our favorite bread recipes.

white cornmeal

buttermilk

self rising flour

eggs

bacon grease

cooking spray

In a large bowl mix cornmeal, flour, eggs and buttermilk with a spoon. Spray a 12 cup muffin tin, then add about 1/2 to 1 teaspoon bacon grease to each cup. Preheat oven to 425 degrees.

Put muffin pan in oven until grease is hot in cups, then fill each cup about 3/4 full of cornmeal mixture. Bake 30 minutes until muffins are golden brown.

Recipe video above. These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in a skillet.

butter

/ 185 ml milk (, any fat %)

CUP canned creamed corn ((NOT 1 CAN!!!))

yellow cornmeal ((called polenta in Australia) (Note 1))

(225 grams) flour ((plain/all purpose))

tbsp baking powder

(110 grams) white sugar ((can reduce to 1/4 cup))

Preheat oven to 180C/350F.&nbsp;Brush a 12 hole standard muffin tin with melted butter.

Combine Dry ingredients in a bowl and give them a quick stir to combine.

Whisk Wet ingredients in a bowl until combined.

Pour Wet into Dry ingredients. Mix until combined.

Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!

Bake in the oven for 20 minutes or until the top is golden brown.

Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

These muffins bear the familiar rustic texture of traditional cornbread, with a light pumpkin flavor and color.  Great with a bowl of chili or for a Thanksgiving meal.

Pumpkin Cornbread Muffins

Cornmeal

Masa harina ((or corn flour))

Baking Powder

Baking Soda

Kosher Salt

Cinnamon

Nutmeg ('a pinch')

1/16 teaspoon ground Ginger ('a pinch')

1/16 teaspoon Allspice (ground) ('a pinch')

unsalted Butter (melted)

Buttermilk

Sour Cream or Crème Fraiche

Egg (lightly beaten)

Pumpkin Puree (canned

Preheat oven to 375 degrees.  Prepare a muffin pan with baking liners or spray the cavities with non-stick cooking spray if not using liners.

In a medium-sized bowl, whisk together the cornmeal, sugar, masa harina, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice.

In a second large bowl whisk together the melted butter, buttermilk, sour cream, egg, and pumpkin.

Add the dry ingredients to the bowl with the wet ingredients and whisk to combine all ingredients.

Scoop the batter into the prepared muffin pan, filling each cavity 3/4 full.

Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Instructions for the Muffins:

This easy homemade Cornbread Muffins Recipe combines moist, tender muffins with flavorful cornbread. They're perfect with any meal or as a snack!

Cornbread Muffins Recipe

baking soda

sugar (more or less to taste)

creamed corn

avocado oil

Preheat oven to 425F; butter and flour a muffin tray (or line it with paper liners).

Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl.

Stir together the creamed corn, eggs, milk, and oil in a large bowl.

Gradually stir the dry ingredients into the wet, being careful not to over-mix. Let the batter sit for 5 minutes, then fill each muffin well about 3/4 full.

Bake until golden brown and a toothpick inserted inside comes out clean, about 16 to 18 minutes.

Cornbread muffins are ready in 20 minutes. They turn out soft and tender with a little sweetness thanks to some honey!

(125 g) all purpose flour⁣

(138 g) yellow cornmeal

(50 g) granulated sugar (plus more for sprinkling on top)

(180 ml) whole milk (room temperature)

(113 g) unsalted butter (melted and slightly cooled)

eggs (room temperature)

Tablespoons (42 g) honey

Preheat oven

Preheat oven to 400&deg; F. Line a muffin tin with paper liners and set aside.

Whisk dry ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.

Make muffin batter

In a medium bowl, whisk together the milk, butter, eggs and honey. Pour wet ingredients over the dry ingredients and mix just until combined. Use an ice cream scoop to transfer batter to prepared muffin tin (this recipe makes 12 muffins). Sprinkle additional sugar on top if desired (see note).

Bake muffins

Bake muffins at 400&deg; F for 15 minutes or until the edges start to turn golden brown. Turn muffins on their side in the pan so the bottoms don&rsquo;t get soggy while they cool. Transfer to a cooling rack to cool completely. Serve warm with butter and honey.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631720398/airelgto6pnngcfpeavy.mp4

Lemon Berry Cornmeal Muffins, an easy dairy-free corn flour muffin recipe with mixed berries and lemon zest. A great summer harvest breakfast on-the-go!

Lemon Berry Corn Meal Muffins

corn flour

lightly-flavored oil (grapeseed, etc.)

¼ cups plant-based milk (unsweetened)

vanilla

lemon juice (about ½ squeezed lemon)

berries

brown sugar

lemon zest (from 1 lemon)

Prep oven

Prep oven: Preheat oven to 350 degrees F (175 C).

Mix dry ingredients

Mix dry ingredients: Mix dry ingredients by adding all-purpose flour, corn flour, sugar, baking powder, and salt in a large mixing bowl. Set aside.

Mix wet ingredients

Mix wet ingredients: In a separate mixing bowl, whisk together wet ingredients including eggs, oil, milk, vanilla, and lemon juice until well combined.

Combine wet and dry ingredients

Combine wet + dry ingredients: Add wet ingredients mixture to dry ingredients and stir well to combine. Cornbread muffin batter should be thoroughly mixed without clumps, but should still have a thick consistency. Finally, fold mixed berries into batter.

Bake the muffins: Fill muffin tin ⅔ way with muffin batter (you should have enough for 10-12 muffins). Top the batter with a pinch of brown sugar and lemon zest, and bake for 15-18 minutes, or until a light golden brown color and a toothpick comes out clean from muffins.

Let muffins cool

Let cool + serve: Remove muffins from the oven. Let them cool for five minutes in the muffin tin and then transfer to a cooling rack to cool completely. Enjoy as a quick breakfast or snack!

This classic recipe can also be easily adapted to be as sweet or savory as you like by adding anything from honey to grated cheese.

Easy Homemade Corn Muffins

granulated sugar (more

eggs (beaten)

(plus 1 teaspoon) salted butter (melted and cooled)

vegetable oil

Pre-heat oven to 400°f/ 200°c Prepare a muffin pan by brushing a thin coating of melted butter over the sections in the pan. Place the buttered pan in the preheated oven while you mix the batter.  Note: this step is optional and the recipe can be made using a greased, nonheated pan instead.

Mix dry ingredients in a large bowl and form a well into the middle of the mixture.

Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.

If using a preheated pan, carefully remove the heated pan from the oven.  Divide batter into the sections of the pan, filling them ¾ of the way. This makes a large muffin (20 to 24 muffins).

Bake for 12-15 minutes, or until light golden brown.

Moist and buttery cornbread muffins that are simple and easy but absolutely delicious.

all purpose flour

unsalted butter (melted)

honey

Preheat oven to 400F. Line a muffin pan with cupcake liners. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt.&nbsp;

In another bowl, whisk together the wet ingredients: eggs, milk, melted butter, and honey. Add the wet ingredients to dry ingredients and stir just until combined.

Pour or spoon batter equally into prepared 12 muffin liners and bake until the muffins are golden,&nbsp;about 15 minutes.

You can make these cornbread muffins plain, or add chopped jalapeños or any of the other optional add-ins listed in the Notes below. Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish.

(120 grams) cornmeal (fine

(125 grams) all-purpose flour (spooned & leveled)

(8 Tbsp; 113 grams) unsalted butter, melted and slightly cooled

Tablespoons (30 milliliters) olive oil or vegetable oil

(50 grams) packed light or dark brown sugar

Tablespoons (43 grams) honey

egg,

(240 milliliters) buttermilk, at room temperature*

add-ins: jalapeño peppers (or see Note below)

Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. Set pan aside.

Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid over-mixing.

Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16–17 minutes. The total time these muffins should be in the oven is about 21–23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.

Remove muffins from the oven and allow to cool in the pan for 5 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

The only problem I had with this recipe was this was my first time baking them and after I finished baking them, I ate two of them. And then I ate two more of them! Then I had to force myself to stop and NOT HAVE MORE! They were moist, just the right sweetness, and addictive! This is the recipe that I have been looking for. Thank You so much!

I wrote You already about how good the muffins turned out. Now I must tell You how good they are after being i 
I have already written to You to tell  You how good Your recipe was. Now I must tell You how good the muffins are frozen and eaten later. They are excellent! I microwaved them perfectly and they were like they came out of the oven! I Thank You again for Your recipe!

Sally… these are fantastic! No surprise, though. All of your recipes are!

I absolutely love the cornbread version of these &amp; am going to stick with that after making the muffins twice. The flavor is just as fantastic, but each time they were crazy crumbly, despite the addition of oil. They also stuck a *lot* to the liners. As wanted to mention that the second time around, I forgot to bake them at 425 for the first five minutes, and yet the muffins were much taller than the first batch. Go figure!

These were delicious!  Much better and less grainy than the box mix.  Well worth the effort.  But as another reviewer mentioned, they stuck to the paper liners.  Couldn't peel the liners off at all.  Had to eat them out of the liners with a fork.

Love your site for so many things although these tasted so bland.  I am sure I added salt. Wondering if there should be more?

I've been making your Favorite Cornbread recipe for a few years now, and my whole family loves it. Have made these muffins 3 times, and I think I like these even better. The first time I did use paper liners, but the muffins really stuck to them, as a few others have mentioned. The next 2 times I did not use liners and instead just buttered the muffin pan --it really doesn't take long -- and they did not stick at all, nor were they crumbly. Love the crispy edges and the subtle flavor difference from the addition of the olive oil.

Great basic corn muffins! I followed directions to a T but instead of adding salt I used salted butter (which 1 stick is about 1/4 teaspoon) The batter just made it to fill 12 muffin tin.  I only had 1/2 cup buttermilk, but I also have powdered buttermilk, (which I keep on hand) which I made a half cup of and used them together. It tastes just right.

https://www.youtube.com/watch?v=ubUMS69lA4U

Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe. Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish.

Get the full recipe: https://sallysbakingaddiction.com/jalapeno-cornbread-muffins/

• Ask your recipe question or leave a review over on the recipe page.

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Jalapeño Cornbread Muffins | Sally's Baking Addiction

Vegan Jalapeno Cornbread Muffins are simple, savory, and perfect as a snack or served with salad, soup, or chili. Loaded with fresh jalapeño, corn, green onion, and black or pinto beans, they&#39;re also a great grab-and-go breakfast. Don&#39;t forget the pat of vegan butter and a drizzle of maple syrup! Gluten-free option.

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