This delicious Cornbread Muffins recipe is an easy way to make traditional cornbread in a quick grab-and-go way. These muffins are soft and tender with perfectly crispy golden edges, require only 7 ingredients, and can be made in under 30 minutes from start to finish!
I love fresh homemade cornbread, especially when it’s made southern style and served warm from the oven in a cast iron skillet. It’s perfect alongside soups, stews, chilies, and meaty main courses.
And while I love my Cast Iron Skillet Cornbread, sometimes you just need a more convenient (and freezer-friendly!) way to enjoy this quick bread. So, I came up with these delicious homemade cornbread muffins!
Cornbread muffins are family-friendly and are wonderful for feeding a large crowd. Serve with a pat of butter and a drizzle of honey for one tasty side to any dish you may whip up!
Shortening – I like to use shortening to grease my pans as I find this gives the muffins the delicious crispy golden edges that everyone loves! Stick with old fashioned Crisco for best results!
Cornmeal Mix – I use White Lily self rising buttermilk cornbread mix (Hot Rize) when I make this recipe. It already contains the baking powder and baking soda that you need to make it fluffy.
Sugar – While this recipe calls for sugar, feel free to leave out if you prefer a more Southern-style cornbread. I prefer my cornbread more on the savory side.
Milk – Whole milk is the best but you can also use buttermilk.
Flour – Use all purpose flour or whole wheat flour. I have not tested this recipe with alternative flours like almond or coconut. If you do, let me know how it turns out!
Pantry Staples – Large size egg.
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How to Make Cornbread Muffins
First: Preheat the oven to 350°F. Place ½ teaspoon of shortening to each cup in a standard muffin tin. Place in oven.
Second: In a medium bowl, combine the cornmeal mix, flour, salt, and sugar, the milk, and the egg. Mix until just combined. Do Not Over Mix.
Third: Carefully remove the hot muffin pan from the oven. Gently pour the batter into each cup, about ¾ full. You will hear it sizzle and that is what you want. It makes the delicious crispy edges!
Fourth: Bake the cornbread muffins in the oven for 20 minutes or until golden brown. Remove and let cool for a few minutes prior to removing and placing on cooling wrack. Serve with butter and honey and enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Are cornbread and corn muffins the same thing?
While cornbread and corn muffins are often used interchangeable, they technically are two different baked goods.
Corn muffins actually refer to a muffin that is made from corn, alternatively, cornbread muffins refer to the way a cornbread is shaped.
Why are my corn muffins dry?
It’s such a disappointment when you bite into a warm cornbread muffin and it’s dry and falls apart.
However, dry cornbread muffins are not uncommon and below are a few of the most common reasons this bread can turn out dry.
- Batter is over mixed. When making cornbread or cornbread muffins, mix to just combined. There will be lumps and that is ok.
- Muffins are over baked. Start checking the muffins with a toothpick about 5 minutes before the cook time is up. Once the toothpick comes out clean, remove them from oven. The will still continue to cook in the muffin pan for another minute or two.
- Once removed, allow muffins to cook for a few minutes in the pan and then remove to a wire rack to continue to cool. If air cannot reach the bottom of the muffins, they will continue to cook which will cause a dry muffin.
What is the difference between hot rise and regular cornbread?
Hot rise cornbread mix includes the leavening agent, usually baking powder into the mix where as regular cornbread mix does not include it.
Can I make my own hot rise cornbread mix?
Of course! Just use your favorite cornmeal mix and add 4 teaspoons of baking powder to the recipe. Mix with the dry ingredients before adding the wet ingredients.
How to Store
LEFTOVERS: Store any leftovers at room temperature in an airtight container that is lined with paper towel. They will be good for up to 4 days.
REHEAT: Reheat in the oven or wrap in a damp paper towel and warm up in the microwave. I like to pop mine in the toasted to crisp up the edges:)
FREEZE: Store baked cornbread muffins in a freezer safe container or bag for up to 6 months. I also like to make an extra batch, store in the freezer, and use for my cornbread dressing during the holidays!
Variations on Cornbread
While corn muffins are delicious on there own, especially when slathered in a pat of butter and drizzled with honey!
But if you’d like to spice up this traditional recipe, feel free to try the following add-ins!
- add bacon and use the bacon grease to prepare the muffins tins.
- add corn, cheese, or diced jalapeno peppers for more flavor.
- switch out the milk for buttermilk or use half sour cream and half milk.
- mix in 1-2 tablespoons of fresh rosemary, thyme, chives, or parsley.
Tips for No Leftovers
- Do not over mix the batter as it will get tough. Mix it until just combined. It might be slightly lumpy.
- Using buttermilk instead of whole milk gives these muffins great taste.
- Allow egg and milk to come to room temperature to ensure easier mixing.
- If you prefer true Southern cornbread muffins, leave out the sugar.
- Add a little creamed corn or whole corn kernels to the mixture.
- I like to add diced fresh jalapeno to make mine spicy!
- Use paper liners to make them easier to serve at a pot luck or for a crowd.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These delicious and easy Cornbread Recipe made into muffins are the perfect way to make traditional cornbread in a quick grab-and-go way.
- 2 tablespoons Vegetable Shortening (I prefer Crisco)
- 2 cups Cornmeal Mix (Hot Rize)
- 1 cup All Purpose Flour
- ¾ teaspoon Salt
- 3 tablespoons Granulated Sugar
- 1 Large Egg (beaten, room temperature)
- 1-1/2 Cups Whole Milk (room temperature)
- Preheat oven to 350°F. Add ½ Teaspoon of shortening to each cup in a standard muffin tray (x12)
- Add the muffin tray, with the shortening, to the oven to heat up.
- Sift the cornmeal, flour, salt and sugar into a medium mixing bowl.
- Add the egg and milk and use a whisk to mix well.
- Remove the muffin pan from the oven and pour the cornbread batter into each cup, to about ¾ full.
- Place into the oven and bake for 20 minutes, or until a toothpick comes out clean.
- Remove and allow to sit in the muffin pan for 10 minutes before removing to a cooling rack.
- Serve with butter and/or honey and enjoy!
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 163mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 5g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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