These 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.
Easy Homemade Cornbread Muffins
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. To make these corn muffins you’ll need a large mixing bowl and of course, a measuring set. You’ll also need a large whisk or a fine mesh sifter for sifting the dry ingredients together and a standard size muffin-cupcake pan for baking.
How to Make the Best Cornbread Muffins Recipe
- 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 mixing bowls, a whisk, measuring cups and spoons and a rubber spatula.
- 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.
- 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.
- 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 whole kernel corn, 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.
- Storage Instructions – Once the muffins have cooled completely, store them chilled 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.
- Can you freeze these cornbread muffins? You most certainly can, cornbread and muffins both freeze well. Store in a freezer safe container for up to 3 months.
Ingredients You’ll Need to Make Corn Muffins Recipe
To make these muffins you’ll need butter, plain yellow cornmeal, all purpose flour, baking powder and soda, salt, granulated sugar, buttermilk and eggs. You’ll also need butter and honey for serving although honey is completely optional.
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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
- 2 Tbsp butter softened
- 2 cups plain yellow cornmeal
- 1 cup all purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter melted
- 2 large eggs
- butter and honey for serving
- Preheat oven to 375°F. Butter the cups of a standard 12 cup muffin pan with 2 Tbsp softened butter. Set aside.
- In a medium size bowl use a whisk or a fine mesh strainer to sift together cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together buttermilk, butter and eggs. Add to the sifted dry ingredients mixing until fully combined.
- Divide batter evenly between muffin cups using a standard ice cream scoop or a 1/4 cup measuring cup.
- Place into the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes back clean.
- Serve warm with butter and honey.