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 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!
I love this recipe and have now made it several times. I use only 1/4 cup of sugar; the 1/2 cup makes it too sweet for my taste. Add a finely chopped jalapeno, if you like–it adds a nice dimension especially if you are having something tex-mex.
Another crazy-good recipe from my favourite chef (cook? recipe creator? All-round magician?). I reduced the sugar to even less than 1/4 cup. Smothered on the butter and honey and scoffed 3. My husband had 3. My son had 2. I have 4 left and they’ve been out of the oven less than half an hour.
Nagi, I adore you.
That’s great to know Heidi – thanks so much!
Best cornbread in the world!
Hi Nagi, is there any way to incorporate buttermilk in this recipe, I’ve been looking fir a use for it.
Can’t wait to make these!!!
I hope you love them Abby!
These muffins were amazing! I used brown sugar as that is what I had and I’m about to make them again
Wahoo, I’m so happy you love them Brittany!
Hi Nagi, just made these for the second time in two weeks – but this time I wanted them savoury as I wasn’t that sold on the original recipe (too sweet for me), so I did the following:
– Left the sugar out completely
– Used buttermilk instead of milk (just added 1.5 tbsp lemon juice to the milk and left for 10-15 mins to curdle)
– Added 1/2 cup grated extra tasty cheese to wet ingredients
– Added 3 rashers of bacon chopped finely to wet ingredients
– Added a really grind of cracked pepper into the dried ingredients
– Cooked for about 20 mins then added a little more grated cheese on the tops and cooked for 5 more minutes
They came out absolutely wonderful which is testament to your base recipe 🙂
Sounds great Mike!
Loved this recipe! Substituted the 1/4 cup of sugar for an equivalent ration of agave nectar and it worked well.
That’s great to know Larissa!
Hi Nagi, can I add down veggies to this? Eg spinach, onion or potato? Would I need to cook them first?
Hi Linda, I haven’t tried to be honest. Potato wouldn’t cook in time so you’d need to cook it first, and you’d definitely be better adding cooked spinach and onion in – N x
Could I use salted butter? Any reason why unsalted?
HI Nagi, do you think it would work if I left out the sugar and added chopped bacon and some grated cheese instead? Or are they not that sort of muffin – I would prefer them as a savoury muffin rather than a sweet one.
Try this one Mike! https://promotown.info/cheese-garlic-muffins/%3C/a%3E%3Cbr /> Just add in some bacon – N x
The best cornbread recipe ever. Made it exactly as the recipe calls and loved it. I’ve tried a number of different recipes but this one is my favorite.
Thanks so much Lynn!
Best cornbread muffins I’ve ever made!
Wahoo, that’s great to hear Jenny!
I got so many compliments on these, this recipe is a keeper! Thank you!
Sweet mercy me, these were amazing. I’ve made them at least 6 times since finding the recipe, and the only slight tweaks I’ve made to satisfy my family are to use buttermilk, and I put a tablespoon of brown sugar into the 1/2 cup measure and the fill with white sugar. TO DIE FOR! I bake them in a stone muffin pan and they are now a weekly staple here, we have them with everything and eat the leftover muffins for breakfast, if they last that long. My mom said they’re the best she’s ever tasted. Thank you so much for this amazing recipe!
REPLY
These were delicious. I omitted the sugar completely as I wanted a savoury cornbread. I added 1/2 cup cheese (1/4 cup tasty & 1/4 cup parmesan) and used buttermilk instead of milk. Turned out very light and fluffy. Most were eaten while still warm.
I’m so glad it worked out for you Nadine!!
I would like to omit all the sugar too. What is “tasty” cheese?
This is a beautiful recipe. According to bootleg folklore in the South: If you are eating cornbread you can’t afford sugar. Northern states had most of the wheat and the bootleggers had most of the corn. More money in spirits. Many in the south consider it sacrilege to add sugar to cornbread. Today we use a premixed cornmeal/flour blend no sugar added. Usually made in a skillet.
Woah that’s interesting Michael!!
Does this recipe turn out OK with gluten-free flour ?
Has anyone tried these with gluten free flour? I need to take a “gluten free” side to a soup party on Sunday and thought these might work?
I haven’t tried Tracey, I feel like they would be more dense though – N x