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
- 3/4 cup cornmeal (or polenta)
- 1 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3/4 cup cooked corn kernels, fresh, canned, or thawed from frozen (optional)
- 1/2 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 3/4 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