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!
Fine, medium or coarse ground cornmeal?
I use a medium ground polenta but fine would be ok too! N x
Thank you thank you
Hi Nagi,
Long time fan, first time commenter. I’m making this tomorrow and I’m sure they’ll be great. One question: do you think adding some cheese to this would work? Thanks for all your brilliant recipes!
These muffins make an excellent side dish. I cut down the sugar, add some Parmesan cheese and parsley.
I think that would be very tasty Jamieson! N x
These muffins are a regular addition to many a meal in our house! They are quick and easy to make, and always a hit!
Very yummy. . Added some Rosemary for extra flavour.
I loveyour recipes, and these were good. they were easy and tender, but a bit bland. imo they needed an extra element of flavour but they hit the spot so im happy enough
Try adding Rosemary.
Didn’t have creamed or canned corn so I used a cup of frozen corn, added cream to fill up to the rim of the cup between the kernels, and ran it through the food processor. I also substituted corn flour for corn meal. They came out great! So moist and delicious. Thanks for a great recipe!
I was wondering if you can use parchment cups instead of buttering the tin. Let me know thank you
Yes you can Gail but the edges won’t be as crispy. N x
Wow, one of the best recipes for cornbread ever, my family loves it, thank you for sharing, I will keep this recipe as one of our favorite;)
Made these to go with black eyed peas for a prosperous New Year. Perfect taste, i like cornbread on the sweet side. SO good! Will be my go to.
I hear that’s a Southern tradition! N x
What can you replace the eggs with for cornbread muffins
Family loved it! It as very easy to make and I think very forgiving. Thanks Nagi for sharing this recipe, truly for keeps.
I have made this a few times and wanted to know if I can freeze it and then re-heat it in the oven after it thaws? Thanks for the wonderful recipes and good luck with the cook book.
Yes you can! Wrap tightly in cling film or put in a ziploc bag to freeze. Wrap in foilf to reheat or heat in a microwave! N x
This recipe is soooo yummy!!! I was looking for something a little moister and corny than traditional cornbread and this hit the mark! I did use buttermilk instead of reg milk Bc I had it on hand. But they were perfect!
Love it! Thank you! Thank you! Thank you!
I made this for thanksgiving and it was yummy.. followed the recipe exactly.. didn’t have regular milk, I used oatmilk and still came out delish. Thank you!
Good to know Rosey! Happy 🦃 !! N x
I livevin Switzerland, but was rrared in S. C, U.S. of A. We can not buy creamed corn here so I had to estimate this morningvwithbone can of corn , a Tblsp. of butter and ½ a cup of milk and thebpuree Stab of my mixer, using finely ground Polenta, or cornmeal. I afdef one chopped onion and a clove of garlic.It was very moist and turned out golden and tasty. I am interested to see how my husband likes it.
Hi Cindy Lou – well done improvising! Let me know what he thinks! N x
Can I substitute butter for oil? and milk for soya milk or coconut milk?
Can’t have dairy.
Hi Kat – I don’t know if it will work that way, sorry. N x
Hi! I live in the UK. Cornmeal and polenta are both available here. Which one would you recommend best for this recipe? Thanks!
Hi Gee – either one will work fine. N x
Could these be done in a pie maker? And could they be frozen after cooking?
Thanks Nagi
These are so good that I’m eating them on their own – came out great even with salted butter (but omitted the salt). Thanks Nagi! ❤️