Cornbread Muffins

These Southern Cornbread Muffins are just the ticket when you need to make single serving cornbread to go with pinto beans, soup or chili. They pair equally well with those glorious year-round farmstand vegetables, too.

Ingredients to Make Southern Cornbread Muffins Recipe

Cornbread only ties with biscuits as the house bread of the South. It has dutifully earned that spot. This cornbread muffin recipe is simple and perfect for those days you’re serving chili, soup or beans. They also work well for self serve family buffets and they don’t require any special equipment to make. When dividing the batter, it’s important to make the amounts even so they muffins will bake evenly. Ingredients to make sweet Cornbread Muffins Recipe: (Scroll down for full printable recipe card.)

• Cornmeal: Plain yellow cornmeal. You can use white cornmeal in a pinch.
• All Purpose Flour: Flour balances the cornmeal and gives the muffin a tender crumb.
• Leavening: Baking powder, baking soda and salt give lift to the batter.
• Sugar: Granulated sugar adds a hint of sweetness.
• Butter: Adds richness to the flavor.
• Liquid: Whole fat or low fat buttermilk, preferably not fat free, for the creamiest batter.
• Large Eggs: Eggs bind the dry ingredients together.
• Condiments: Butter and honey for serving.

How to Make the Best Cornbread Muffins Recipe

• Prep the Pan – Preheat oven to 375°F. Butter the cups of a standard 12 cup muffin pan with softened butter. Set aside.
• Dry Ingredients – Use a whisk to sift together cornmeal, flour, sugar, baking powder, baking soda and salt.
• Wet Ingredients – In a separate bowl, whisk together buttermilk, melted butter and eggs.
• Combine – Add to the dry ingredient mixture to the buttermilk mixture, stir to combine.
• Transfer to Pan – Divide the batter and pour evenly between each of the muffin cups.
• Oven – Bake in the muffin tin per the cooking time in the recipe until golden brown and a toothpick inserted into the center comes back clean. Remove from the pan to a wire rack.
• Serve – Serve warm with butter and honey.

Tips for Making Cornbread Muffins

• Kitchen Tools You’ll Need to Make Homemade Cornbread Muffins: This recipe utilizes a standard size muffin-cupcake pan for baking. You’ll also need large bowl, medium bowl, whisk, measuring cups and spoons, wire rack and a rubber spatula.
• Divide the Dough for Even Baking: I highly recommend using a 1/4 cup measuring cup or a standard size ice cream scoop to divide the batter. This helps ensure that the muffins will be uniform in size and bake evenly.
• Paper Liners: You can opt to line the cupcake pan with liners.
• What’s the Difference Between Corn Muffins and Cornbread Muffins? Corn muffins and cornbread muffins are often used interchangeably.  However, a corn muffin may actually contain corn kernels in the batter, whereas a cornbread muffin is primarily referring to the way a cornbread is shaped and baked in a muffin pan.
• How Sweet are These Cornbread Muffins? These are middle of the road in sweetness. They’re not super sweet but not entirely savory as classic Southern cornbread goes. If you prefer, you could omit the sugar.
• Serving Suggestions: Serve these with chili, pinto beans, soup, fried chicken, stew or as a side dish with any of your favorite Southern comfort food.

Recipe Variations

• Cornbread Variations: You could add one cup of shredded cheddar cheese to the batter.
• Spice: You could also add one 4 ounce can of diced green chiles for spice.
• Bacon: Add 6 slices of chopped crispy bacon to the cornbread batter.
• Can I Use Hot Rize Cornmeal Mix? Yes, you can! Hot Rize cornmeal already contains leavening. It’s the cornmeal equivalent to self rising flour. Should you choose to do so, please also use self rising flour in the same amount of all purpose flour called for in the recipe.
• Make Your Own Buttermilk: To every one cup of whole milk add one tablespoon of lemon juice or white vinegar. Let stand for 5-10 minutes then stir and proceed with the recipe.

Storage and Leftovers

• Leftovers: Once the muffins have cooled completely, store leftover cornbread muffins chilled in the refrigerator or at room temperature in an airtight container. Line the container with a paper towel and they’ll keep for up to 3 days. If stacking, place wax paper between layers.
• Reheating: Reheat gently in the microwave.
• Freezer: Can You Freeze Southern Cornbread Muffins? You most certainly can, cornbread and muffins both freeze well. Store in a freezer safe container for up to 3 months. Thaw in the fridge and reheat in the microwave.

More Southern Cornbread Recipes to Make

Depending on the type of cornbread, whether it’s stuffed or filled with cheese, peppers or vegetables it can serve as an actual side dish to accompany your meal. Other cornbread recipes you may like to add to the menu:

• Pulled Pork Stuffed Cornbread can be served as a side dish or an entrée with a bowl of beans.
• Fully Loaded Cornbread is flavor packed.
• Crackling Cornbread just like Grandma used to make.
• Broccoli Cheese Cornbread just may have the kiddos eating their vegetables and loving it!
• Okra Cornbread is perfection during the summer months when okra is in season.
• Skillet Honey Cornbread is the kind of cornbread that works for any meal.
• Cornmeal Mush from Nutmeg Nanny.

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Helpful Kitchen Items:

• Muffin and Cupcake Pan
• Mixing Bowls
• Hand Mixer
• Measuring Set