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!
I’ve tried other cornbread recipes and this one will be the only one I use going forward. It’s moist, buttery, and has just the right amount of sweetness. I also love the fact it does not require buttermilk. One thing I did notice as a previous commenter mentioned – my muffins did not brown as Nagi’s did in the photo despite the fact they were done. Not sure if it’s because I didn’t put the melted butter on the muffins or if I should have baked longer.
We enjoyed these cornbread muffins. I liked the 1/2 cup sugar in the recipe. They are so moist. Not crumbly which I appreciate. As a baking teacher, I liked the way you indicated the dry ingredients and then the wet Ingredients. It clearly outlines ‘the muffin method”.
One thing I did was warm up the milk and bring the eggs to room temperature to keep the butter from resolidifying when the milk was added to it.
I also experimented with plain, then green onions, green onions and, bacon and just bacon.
Love the plain and the bacon, especially with honey and butter.
This recipe is a keeper. thank you!
Hi!
Been wanting to try this recipe for a long time.
If I wanted to use buttermilk in this recipe:
1. What would milk to buttermilk ratio be?
2. Would it throw off flavor?
3. Would it work?
Ty!
Mo
I’ve made these muffins quite a few times and they are delicious, but they don’t get any color at all even though they are done. I know it doesn’t affect the taste, but why are they not getting golden brown at all? That being said, I have no need to look further for other recipes…this is the keeper1
Hi. Try brushing the tops of the cornbread muffins with melted butter before baking them. See if that gives the browning you’re looking for.
I’m still trying to get an answer to a question I have about splitting the milk and what the ratio would be, buttermilk and milk and if it will work with this recipe.
These were very delicious! Loved the addition of creamed corn. Go-to cornbread recipe now!
Hi Nagi, just wondering if the tablespoon of baking powder specified in the cornbread muffin recipe is correct….seems like a lot??!! Should it be 1 teaspoon instead?
This is a large amount, I made 50/50 plain and savoury, Halved the sugar and added spring onion ham and cheese, they are awesome and will be my lunch at work this week. * Note: chucked the whole can of creamed corn as I didn’t want leftovers.
This is a large amount, I made 50/50 plain and savoury, Halved the sugar and added spring onion ham and cheese, they are awesome and will be my lunch at work this week.
Yep these are SUPER EASY and nice – I wonder if some added smoked paprika would go well? And Ill use less sugar next time.
Made Corn bread for the first time tonight. Been wanting to make them for ages! They were delicious, although will try using half the amount of sugar next time, hopefully makes them bit more savoury!
Delicious side to any southern meal
I’ve made this recipe year after year and it’s always a hit. This is what I bring to my work potluck and everyone loves them. Yummy!!
Made these with my homemade creamed corn to have with the lentil soup. Oh so perfect. They have lasted 3 days, reheat in the microwave & almost as good as fresh.
I loved these cornbread muffins. I made mine with self-raising flour and omitted the baking powder and salt. They were soft, fluffy and perfectly moist. I baked them in patty pans in a muffin tin. I want to make a cornbread loaf next.
I am over hard and crumbly corn muffins. Ick! I also wanted more corn flavor. These muffins passed the test. Moist. Soft. Flavorful. Best corn muffins ever.
I made these with the creamed corn sub as it isn’t available in Sweden and they are the best I’ve ever made! The family was thrilled. We ate them with the Southern pork and beans from the cook book and it was a hit!
My first corn bread ever and they’re yummy!! Moist inside and crispy on the edges. Thank you, Nagi!!
Easy to make. I used 1/4 cup sugar and for me that was plenty. Next time I might even add some spring onions, sundried tomatoes, herbs etc and make them more savoury.
I’m from the south but I love northern cornbread too. Really regular southern corn bread is good but not as good as hot water corn bread or northern corn bread. I bet this knocks both of them out of the park like every other recipe from Nagi.
The best ever cornbread I’ve made