These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. A terrific side and great for snacking, these corn muffins keep for days. THESE are the muffins I make over and over and over again!
This Cornbread Muffin recipe was originally published in October 2014. Recipe slightly improved, rewrote post, new photos, recipe video added – it’s a total refresh!
While many people associate cornbread as a Southern staple, there’s actually two distinct types of cornbread in the States – Southern and Northern style cornbread.
Cornbread from the South is typically (and I use that word loosely!) more crumbly and less sweet, made with just cornmeal, no flour (or very little flour). It doesn’t keep well and is best served with saucy things to dunk it into (Baked Beans Chili), or plenty of butter.
Northern Style cornbread is more cake like, owing to the addition of flour. The crumb is more tender, it’s springy, it doesn’t crumble and it’s usually sweeter.
This Cornbread Muffin recipe is a Northern style cornbread. Except I’ve adapted it to my taste with the addition of creamed corn which you don’t usually find in either Southern or Northern cornbread. Stronger corn flavour, and makes it moister!
Cornbread muffins are the reason I ALWAYS have creamed corn!
It feels unnatural to say that cans of creamed corn are a staple in my pantry. But they are – and it’s because of these cornbread muffins (and this 15 minute Chinese Corn Soup!).
I make these Cornbread Muffins ALOT.
These are the muffins I take to BBQ’s when I’m asked to bring a side (or if I’m told not to bring anything at all 😂).
These are the muffins I can make as a side dish for a midweek dinner because they are terrifically quick to mix up.
And these are the muffins I would choose out of a Muffin Line Up alongside every sweet muffin in existence! (Not to undermine the fabulousness of sweet muffins – it’s just that I am a savoury gal).
Creamed corn substitute
If you can’t get canned creamed corn, use this as a substitute (we tried it and it’s near perfect): Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Measure out and use in place of canned creamed corn in this recipe
Cornmeal vs polenta
The key ingredient in Cornbread Muffins is yellow cornmeal. Cornmeal is ground dried corn kernels – it comes in fine, medium and coarse ground.
Confusingly, cornmeal is labelled as polenta here in Australia.
But actually, polenta is a porridge like Italian side dish (their mashed potato!) that is made from cornmeal.
Confused? Don’t blame you.
All you need to remember is this: If you’re in Australia, buy the yellow ground stuff labelled polenta. That’s cornmeal! Brands I use include Marco Polo and Il Molino (both sold at Woolworths). Do not get instant polenta.
How to make cornmeal muffins
One of those delightfully easy “mix wet, mix dry, mix wet and dry together” muffins!
Dry – Whisk the Dry ingredients in a bowl.
Wet – Whisk the Wet ingredients in a separate bowl.
Combine – Pour the Wet ingredients into the Dry ingredients.
Mix until just combined.
Fill a standard muffin tin (brush the holes with melted butter).
Bake for 20 minutes until the top is golden brown. Brush the tops with melted butter while hot, if desired. (I desire!)
How I eat cornbread muffins
These muffins are flavoured and moist enough to eat plain, especially when warm (fresh out of the oven or lightly reheated in the microwave). Having said that though, a little smear of softened salted butter will elevate it, then to take it over the top, add a little drizzle of honey. IT IS SO GOOD!
Then as a side dish, it is made for eating with southern and barbecue flavoured foods, such as:
A big pot of Southern Baked Beans
With these Cornbread Muffins being one of my personal favourite recipes and give that patience is not one of my greatest virtues, I first shared this recipe back when I started this website in 2014. I’ve been looking forward to updating this post with new photos and more importantly, adding a recipe video!
So to any Southerner reading this recipe – don’t judge me for using creamed corn in this! It might not be authentic but it’s darn tasty, with terrific corn flavour and these stay moist for days!!! – Nagi x
Watch how to make it
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Cornbread Muffins
Ingredients
Wet Ingredients
- 1/2 cup / 125 ml / 115 g butter , melted unsalted
- 2 eggs
- 3/4 cup / 185 ml milk , any fat %
- 1 CUP canned creamed corn (NOT 1 CAN!!!)
Dry Ingredients
- 3/4 cup yellow cornmeal (sold in packets labelled "polenta" in Australia) (Note 1)
- 1 1/2 cups (225g) flour (plain/all purpose)
- 1 tbsp baking powder
- 1/2 cup (110g) white sugar (can reduce to 1/4 cup)
- 1/4 tsp salt
Baking:
- Extra melted butter for greasing and brushing
Instructions
- Preheat oven to 180C/350F. 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.
Recipe Notes:
Nutrition Information:
This Cornbread Muffin recipe was originally published in October 2014. Recipe slightly improved, rewrote post, new photos, recipe video added – it’s a total refresh!
Life of Dozer
It was raining today, so we went shopping (for ME!😂). I live in a VERY dog friendly neighbourhood!
My husband hates cornmeal muffins, but he loved these. Absolutely delicious!
It’s a keeper!
That’s great Trudy! So pleased this was enjoyed – N x
Sooo … I made these and ate 2 straight away and another for dinner. They are fab, thanks for a great recipe.
Please keep the pics of Dozer coming too I get equal enjoyment from his photos and the recipes.
Oh believe me, I have NO PLANS to stop!!!😂
Hi!
Looking forward to making these. Would like to bring this for a potluck gathering one of these days. Can I double this recipe and put it in a 9×13 pan? And if so, how long do I bake it for?
Thank you! 😊
at what temperature you bake them
Instuctuon #1
Hi Nagi,
I would like to make these in a mini muffin pan. Any idea what the baking time would be?
Hi JoAnne! I think around 18 minutes 🙂 N x
Accidentally made these with NO butter.. still delicious !
Didn’t realise I forgot to put the butter in the mix until I found the melted butter exploded all over the inside of the microwave the next day 😳
Nagi! You are amazing. I’ve printed all my favourite recipes of yours. Just made your corn bread muffins and added chopped bacon, dried parsley and paprika. they were delicious! I don’t usually tweak your recipes but thankfully, it worked. I’ve been cooking since I was 10 and i’m 50 now and I’m still learning. Keep cooking, baking and more importantly, POSTING! Love your work…and your dog.
Love all your recipes I have tried and also keeping an eye out for pictures of Dozer. He looks so happy and friendly.
He is VERY friendly! A little too friendly sometimes….
Hi Nagi,
Can I use regular canned corn instead of creamed corn? If not, what can I add to get the same texture/flavor?
Sorry Janiel, not for this one 🙂 Needs to be canned creamed corn – N x
Ok thank you. I made it with the creamed corn and it turned out great 😊
These were amazing. Thanks for a great recipe
So glad you enjoyed this Dagmar! Thanks for letting me know – N x
0.06 cup / 15.42 ml milk , any fat %
0.08 CUP canned creamed corn (NOT 1 CAN!!!)
Dry Ingredients
0.06 cup yellow cornmeal (called polenta in Australia) (Note 1)
0.13 cups (18.75g) flou
Why have you used these measurements instead of the regular tsp or cup or….Im extremely confused and stupid.
I absolutely love your recipes but this one (the measurements) has me stumped !
Hello Raana! It sounds like you accidentally slid the recipe scaler aaaallll the way down and all the measurements changed! 😂
Can these be made with corn flour instead of corn meal / polenta?
Can I use fresh corn off the cob maybe thickened “what” I am not sure…what do you think?
Unfortunately no Ed, that will change the texture I’m afraid 🙂 N x
I could not find canned creamed corn where I live.
What could I use instead of that ingredient?
Hi Maria! Unfortunately I am not sure for this recipe, but if you search on Foodnetwork.com there is a good corn muffin recipe that does not use creamed corn. It is not quite as moist but still tasty!
Could you substitute buttermilk for the milk in this recipe?
My Grandson has a dairy allergy so I made the cornbread muffins using Almond Milk and Olive Oil (1/4 C. + 2 T.) and the muffins were excellent. I look forward to trying them with regular milk and butter!
That’s so wonderful to hear Lillian! Thank you for sharing that tip, others will be pleased to read that 🙂 N x
Being Vietnamese Australian I’ve never had cornbread before. Not even when I visited the U.S. twice! I followed your recipe but halved the sugar and boy these are AMAZING! Before taking the first bite, I just like to inhale the scent of the muffin. It’s devine. I made these to go with your chili con carne, also delish! First two recipes I tried from your site and I’m so glad I found you!! Love Dozed too, what a cutie. Keep up the great work Nagi!
I love hearing that Jessica! PS guess what – I’m in Vietnam right now! Responding to your message from Hanoi! 🙂 N x
Wow! Hope you have a great time Nagi.
Nagi…I made your Corn Muffins today…so Yummy…and “Corny”!
I am familiar w/corn meal muffins/cake, made from the regular corn meal, I will continue to make this recipe and the casserole, the soup, anything with corn in it is my favorite.\
Thanks
Enjoy your trip to Vietnam…should be a wonder trip.
Thanks Gaia!! I’m so glad you enjoyed these corn muffins Gaia!! N x
Hi Nagi, Made this last night with your Chille con carne recipe – both delicious! I made the cornbread as a loaf instead of muffins and it worked well with just a little extra cooking time. I’ll be making this again! and often.. thank you for the recipes, Marg.
That’s wonderful to hear Marg! Glad you enjoyed it 🙂 N x
These were delicious! I used 1/4 cup sugar which gave them a hint of sweetness, just the way I like. Thank you Nagi for another great recipe!
That’s wonderful to hear Naomi! Glad you enjoyed it 🙂 N x
Hi Nagi,
Can I make the corn muffins gluten free by leaving out the flour and using more of the corn flour?
I haven’t tried Lynda, I’m sorry! N x
Do you have any recipes that I could use to make corn bread without flour and gluten?
Hi Lynda! I don’t but if you look on the New York Times I have used their southern cornbread without flour and it was amazing!