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!
Oh my goodness Nagi, what have you done?! Living in Sweden I’ve never tried cornbread in my life, but I’ve always LOVED sweetcorn (seriously, my dad jokingly once gave 5 year old me tins of sweetcorn as a Christmas present and it was honestly the best thing ever haha). Just made these and they were absolutely amazing! I burnt my mouth eating these straight out of the oven with way too much butter on but it was sooo worth it – thank you so much for this amazing recipe! Xxx
can you use paper liners instead of greasing the pan?
Thanks Nagi, this corn bread was such a hit at tonight’s dinner, where I cooked your coleslaw and fried chicken recipe too. The moistness was incredible, and as you write, the key ingredient is the creamed corn! Definitely the best corn bread I’ve had. Thanks for sharing, love this website of yours!
Hi Nagi, my muffins didn’t rise all that well, they were quite flat and I noticed that my mixture was a bit more runny than yours so that might be why. Any advice For next time please?!
Hi Saralee, sorry you had issues here, did you definitely use 1 tablespoon of baking powder? N x
OMF, just made these, so quick and easy and SOOO delicious. I have tried many cornbread recipes as I really wanted to know what the rave was about. Well these have sealed the deal for my family with everyone loving them 😱 (shocking I know).
Thank you for this recipe I am from Kentucky and living in Western Australia and these remind me of home. I of course cut the sugar amount down to 50g (people from the South don’t use sugar in corn bread), however since I put some sugar in I decided to go wild (and not traditional at all) and put ham and cheese in half of the batter and they turned out great!
Sounds fabulous Pamela! N x
I made this recipe and it was perfect. It has the right amount of sweetness and corniness. My family and friends loved it.
I followed one comment of doubling the butter and it was a great idea. Everything is better with butter.
I am wondering if I can add more than 1 cup of cream corn to add more bits. I do not want tonadd whole kernel at my previous recipe asked for a fresh corn kernel and it was really dry. Never going back to that recipe.
I made this recipe and it was perfect. It has the right amount of sweetness and corniness. My family and friends loved it.
I followed one comment of doubling the butter and it was a great idea. Everything is better with butter.
I am wondering if I can add more than 1 cup of cream corn to add more bits. I do not want tonadd whole kernel at my previous recipe asked for a fresh corn kernel and it was really dry. Necer going back to that recipe.
Made these last night, served with Slow Cooker Mexican Chicken Soup so made the less sweet version. So easy to make and worked perfectly (I’m not a baker by nature). So yummy.
Perfect Joanna!! N x
Sorry if this has been asked before, can you freeze the muffins/cornbread once they’re cooked?
Yes 100% Karlee! N x
So, so good! I’ve made these twice in the last week. I need to be stopped! Thanks Nagi x
Don’t ever stop Jade! I’m so glad you love them! N x
Delicious! I really appreciate the tip that cornmeal is polenta in Australia. Just waiting for my Slow Cooker Shredded Beef Chili to finish cooking so I can eat them together!
Amazing, my kids and I made these for lunch in lockdown! We can’t live without you Nagi 🥰
Great recipe, cornmeal in the US and polenta are not alike. While you can substitute one for the other “Grits” will become porridge and be smooth with just the addition of boiling water, while polenta need extra heat.
Hi Adrian, in Australia cornmeal is labelled as polenta 🙂 N x
Great recipe! I had to bake it a little longer but the taste was awesome. The idea of use whole kernels to make creamed corn worked great. Thanks.
I’m so glad you enjoyed them David! N x
I made these a bunch of times a couple years ago and have finally gotten around to making them again for tonight’s dinner. I use Woolies gluten-free flour as I’m coeliac and it works perfectly. When I told hubby we’re having them for dinner he was thrilled. This recipe is SO good! I’ve made a few variations depending on what else we’re having it with (added hot paprika, changed sugar for honey, left out all sweeteners) or as snacks (added bacon and cheese) and it still works everytime. Well done on such a delicious, versatile recipe!
That’s so great to know Chantal, I’m so happy you can modify it for your diet 🙂 N x
Hi Nagi
Could you provide the creamed corn and the cornmeal in grams please?
I strongly recommend that you double the butter. I know that sounds gross, but I did it accidentally and I have made it that way ever since. It. Is. Incredible. I also add a jalapeno finely chopped (minus the seeds) and 4-5 finely chopped sage leaves which I add into the wet mixture. I make this regularly and people love it. Make it immediately!! Double the butter!!!
I must try this Soph! (Although I still spread butter on mine after they’re cooked 😂) N x
I loved this recipe! Very easy to make and really delicious (used 1/4 cup brown sugar) Had it with the chilli con carne, really yum! Thank you!
Yes they are perfect with Chilli Francene!
These are WAY too good! Plus, they’re easy enough for my toddler to help me make them. Thanks, as always!