Easy Cornbread Muffins are moist, fluffy, tender, and sweet. They're the perfect side dish to serve with a Southern barbecue, with soup or chili, as a Thanksgiving holiday side dish, or just for snacking. The best part? These quick and easy muffins take just 10 minutes to prep and 20 minutes to bake — even the kids can help!
Loaded with cornmeal and corn kernels (if you want!), these fluffy Southern cornbread muffins are packed with flavor — savory with a hint of sweetness. We love them fresh out of the oven but they store well and are freezer-friendly so they can be enjoyed for days to come.
Why You'll Love These Cornbread Muffins
- Freshly baked muffins. Seriously, who doesn't love freshly baked cornbread muffins or bread? The smell that will waft through your kitchen as these muffins bake and cool is something else. It literally smells like sweet corn at the fair. The only problem is trying to control yourself from snacking on them as they cool.
- They are loaded with real corn. Their delicious sweet corn smell which comes from the fact that these cornbread muffins are full of corn. They are not only made with crunchy cornmeal, but also with cooked corn kernels. The corn kernels actually make the muffins extra moist and fluffy, and the polenta adds a little crunch.
- A side dish that you can serve any time of the year. Corn muffins are one of those sides that can be served all year round. They are a well-known side dish for a Thanksgiving or Christmas holiday feast, but they are just as amazing any time of the year as a snack, breakfast, or lunch — and, let's not forget, they are an essential part of any Southern-style summer barbecue or cookout.
- Make a big batch to feed a crowd. This recipe yields 12 muffins, but you can easily double or triple the recipe to make a bigger batch. Plus, they are freezer-friendly so you don't have to worry about having too many leftovers, if any at all!
Ingredient Notes
To make these delicious and easy Cornbread Muffins, you will need the following ingredients (full measurements in recipe card below):
- cornmeal - you can easily substitute this with polenta which has a more course texture.
- corn - adding cooked corn adds extra moistness and flavor to these muffins but you can leave them out completely if you prefer. You can cook Corn on the Cob and slice off the corn kernels, cook frozen corn, or use canned corn (drained and rinsed).
- all-purpose flour
- granulated sugar
- baking powder
- salt
- milk
- butter
- eggs
- honey
Baking Tools and Equipment
You will also need the following kitchen tools and equipment to make these corn muffins:
How to Make the Best Cornbread Muffins from Scratch
- Combine dry ingredients. Combine cornmeal, flour, sugar, baking powder, and salt together in a large mixing bowl and stir to combine. Set aside.
- Combine wet ingredients. In another mixing bowl, combine milk, corn (if using), butter, eggs, and honey and whisk together until mixed well.
Combine dry ingredients. Combine wet ingredients.
- Add wet ingredients to dry ingredients. Pour wet ingredients into dry ingredients and use a spatula to mix until just combined.
- Fill muffin tray. Grease a 12-tin muffin pan with non-stick cooking spray or line with paper cupcake liners. Use a medium cookie scoop to scoop the batter into the prepared muffin pan, filling up each compartment ¾ full.
Line muffin tray. Fill muffin tray.
- Bake. Bake in a 350F preheated oven for 20 minutes until golden brown on the edges. Let cool for 5-10 minutes and serve warm with butter or honey drizzled on top.
How to Serve
These cornbread muffins are best served warmed with some butter spread on top or drizzled with honey.
Storing Instructions
- How to store: Store cornbread muffins for up to 2 days in an airtight container at room temperature or up to 5 days in the refrigerator.
- How to freeze: You can freeze cornbread muffins in an airtight container or freezer bag for up to 3 months. Allow it to thaw overnight in the fridge before eating or reheating.
- How to reheat: You can reheat cornbread muffins in the microwave or in the oven or air fryer at 350F for 5-10 minutes until warmed through.
More Muffin Recipes
- Zucchini Muffins
- Carrot Cake Muffins
- Blueberry Yogurt Muffins
- Banana Chocolate Chip Muffins
- Chocolate Chip Zucchini Muffins
- Banana Chocolate Chip Oatmeal Muffins
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Recipe
Cornbread Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Easy Cornbread Muffins are moist, fluffy, tender, and sweet. They're the perfect side dish to serve with a Southern barbecue or Thanksgiving holiday dinner.
Ingredients
- ¾ cup cornmeal (or polenta)
- 1 ¼ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¾ cup cooked corn kernels, fresh, canned, or thawed from frozen (optional)
- ½ cup butter, melted and cooled
- 2 eggs
- 2 tablespoons honey
Instructions
- Preheat oven to 350 F. Grease a 12-tin muffin pan with non-stick cooking spray or line with paper cupcake liners.
- Combine cornmeal, flour, sugar, baking powder, and salt together in a large mixing bowl and stir to combine. Set aside.
- In another mixing bowl, combine milk, corn (if using), butter, eggs, and honey and whisk together until mixed well.
- Pour wet ingredients into dry ingredients and use a spatula to mix until just combined.
- Use a medium cookie scoop to scoop the batter into the prepared muffin pan, filling up each compartment ¾ full.
- Bake for 20 minutes until golden brown on the edges.
- Let cool for 5-10 minutes and serve warm with butter or honey drizzled on top.
Notes
How to store: Store cornbread muffins for up to 2 days in an airtight container at room temperature or up to 5 days in the refrigerator.
How to freeze: You can freeze cornbread muffins in an airtight container or freezer bag for up to 3 months. Allow it to thaw overnight in the fridge before eating or reheating.
How to reheat: You can reheat cornbread muffins in the microwave or in the oven or air fryer at 350F for 5-10 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
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Peggy Katz says
I am "volunteered" to make cornbread for a family reunion breakfast, but I need to make them ahead of time. Your recipe seems to fit the bill! I have a couple of questions: 1) Can I make these into mini muffins? If so, any tips on cooking time? 2) If I make it without the corn, will that work? Thanks! I'll let you know how it turns out for my group of 40!
Sam Hu | Ahead of Thyme says
Hi Peggy, yes you can absolutely make these into mini muffins. The cook time will be closer to 15 minutes. It will be done when a toothpick inserted in the middle comes out clean. You can make it without the corn, no problem!
lauren says
Now you have me craving corn muffins! Such an easy treat that's perfect for breakfast or to accompany dinner. My daughter is going to love helping me with this recipe.
Sam | Ahead of Thyme says
Hahah :p Hope you guys have a great time preparing the recipe together 🙂
anne lawton says
mmm these sound delicious and I love that you have corn kernels in there too!
Sam | Ahead of Thyme says
Thanks! 😀
Emily says
These look fantastic. I have never made cornbread like this so I absolutely will be trying these!
Sam | Ahead of Thyme says
Awesome! Let me know how you like it! 🙂
Kelly Anthony says
These are my daughter's favorite! Actually, cornbread anything 😉 Ha! Thanks for the great recipe!
Sam | Ahead of Thyme says
Haha, that's awesome! You are so welcome! 🙂
Sherri says
My girls are obsessed with cornbread! They would LOVE to have it in individual muffins and be able to make it themselves! Love this! 🙂
Sam | Ahead of Thyme says
Thanks! Glad I could help! 🙂