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Home Side Dishes

Cornbread Muffins

By:Nagi
Published:26 Sep '18Updated:13 Nov '20
390 Comments
Recipe v Video v Dozer v

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!

Close up of Cornbread Muffins in a basket, fresh out of the oven

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!

Close up of Cornbread Muffins in a muffin tin being brushed with butter

CORNBREAD MUFFINS – 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.

 

What goes in Cornbread Muffins?

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! 

Preparation steps for Cornbread Muffins

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


Try these cornbread muffins with….

  • Chili Con Carne

  • Shredded Beef Chili Con Carne

  • A big pot of Southern Baked Beans

  • Slow Cooker BBQ Beef Brisket

  • Slow Cooker BBQ Pulled Pork

Cornbread Muffin broken in half slathered with butter and being drizzled with honey

Overhead photo of Cornbread Muffins in a basket

WATCH HOW TO MAKE IT

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Close up of Cornbread Muffins in a basket, fresh out of the oven

Cornbread Muffins

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Bread, Muffin, Side
Southern
4.99 from 122 votes
Servings12
Tap or hover to scale
Print
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Recipe video above. These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in a skillet.

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 (called 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:

1. Cornmeal (polenta): In Australia, cornmeal is labelled as "polenta" in most supermarkets. Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn.
2. Flour - Can sub flour + baking powder with self raising flour.
3. STORING: These keep well for a 3 to 4 days in an airtight container. They are always best served warm with butter and honey, or something for dunking!
4. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (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). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.
5. WHAT THEY TASTE LIKE: Moist with a muffin like texture with a lovely corn flavour. A bit sweet (2 tsp sugar in each muffin) but not overly sweet (can reduce sugar) with a bit of gritty texture from the cornmeal which is a nice reminder that it's there. I am utterly in love with these Cornbread Muffins!
6. Leftover creamed corn: This is what I do (don't judge me!) - toast bread, heat corn, spread on toast, top with cheese, grill. Eat and be happy...
7. Nutrition per muffin.
Nutrition Facts
Cornbread Muffins
Amount Per Serving
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 195mg8%
Potassium 208mg6%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 10g11%
Protein 4g8%
Vitamin A 315IU6%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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!

Nutrition Information:

Calories: 231cal (12%)Carbohydrates: 32g (11%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 5g (31%)Cholesterol: 49mg (16%)Sodium: 195mg (8%)Potassium: 208mg (6%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 315IU (6%)Vitamin C: 1mg (1%)Calcium: 69mg (7%)Iron: 1.3mg (7%)
Keywords: Cornbread Muffins, Creamed Corn
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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390 Comments

  1. Elise says

    December 6, 2023 at 9:22 pm

    5 stars
    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!

    Reply
  2. Jk says

    November 29, 2023 at 6:36 pm

    5 stars
    Delicious side to any southern meal

    Reply
  3. Laura says

    November 22, 2023 at 9:10 am

    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!!

    Reply
  4. Delphia says

    November 20, 2023 at 7:12 pm

    5 stars
    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.

    Reply
  5. Lori says

    October 23, 2023 at 5:06 pm

    5 stars
    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.

    Reply
  6. Petra says

    October 16, 2023 at 8:31 pm

    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!

    Reply
  7. Harin says

    October 10, 2023 at 11:01 pm

    5 stars
    My first corn bread ever and they’re yummy!! Moist inside and crispy on the edges. Thank you, Nagi!!

    Reply
  8. Jean Morrison says

    September 17, 2023 at 3:24 pm

    5 stars
    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.

    Reply
  9. Esther says

    September 15, 2023 at 3:05 pm

    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.

    Reply
  10. Tula says

    September 7, 2023 at 11:01 am

    5 stars
    The best ever cornbread I’ve made

    Reply
  11. Carol says

    September 4, 2023 at 5:27 am

    Can you replace the sugar with honey and is so how much.

    Reply
  12. Jenny says

    August 24, 2023 at 8:45 am

    Hi Nagi and Dozer,
    My huge cat Tyger Bengali Thunderpaws would l8ve you, Dozer. He really likes dogs!
    I am in the process of cooking this Brisket to take for some friends in Brisbane, 4 hours drive! A lovely chunk of brisket is in the sauce, having rested all night in its spice rub.
    I now have to drive into town to buy ingredients for the corn muffins which sound great! I will let you know how it goes. By the way, I used grated onion and garlic as I didn’t have any powder!
    Thanks for this recipe! Looking forward to dinner tomorrow night.
    Jenny

    Reply
  13. M says

    August 16, 2023 at 4:56 pm

    5 stars
    Made these last minute to take to friends for impromptu dinner. Substituted 1/2 cup maple syrup for sugar and cut milk to 1/2 cup to accommodate extra moisture.

    Here’s the hilarious part. Melted butter in microwave and forgot to add to batter.

    At end of 20 min bake realized what I forgot. Melted 3/4 cup
    Butter and gently poured on top of each muffin in two increments to let it soak in then back in oven for 3 min.

    Loft and crumb on muffins was incredible without the butter fat in batter. Adding it once baked left these as pillow soft buttery corn delights.

    Sometimes kitchen oops turn into a whole new idea!

    Reply
  14. Conny says

    July 9, 2023 at 6:20 am

    Can I make these with buttermilk instead of regular milk? I’m always looking for ways to use up leftover buttermilk

    Reply
    • Conny says

      July 26, 2023 at 6:25 am

      5 stars
      So to answer my own question 😄: I made these muffins with buttermilk and Bob’s Red Mill 1-to-1 GF flour, and they turned out fabulous!!!
      *I only used 1/4 cup sugar, which was plenty sweet enough for me.

      Reply
  15. lucretia battle says

    June 24, 2023 at 7:35 am

    5 stars
    you are now my go to website for new ideas- made corn muffins this morning another 10/10-moist , tasty and easy to follow – my end result looked like your photo- winner

    Reply
  16. Mel says

    June 10, 2023 at 7:08 pm

    Has anyone made these with jalapeños and cheddar and if so, how did they turn out?

    Reply
  17. Stephanie says

    May 21, 2023 at 11:05 am

    5 stars
    After returning to NZ from the US, I wanted to make cornbread at home. Found this recipe – so easy and delicious! They came out perfectly.

    Reply
  18. Suzy says

    May 11, 2023 at 11:13 pm

    5 stars
    Second time I’ve made them. I used GF flour and they’re amazing. Super for my hubby as a side carb to chilli, meats, stews and soups as the usual range of GF products are pretty dire. I made double to freeze them in twos. Thanks Nagi.

    Reply
  19. Kim says

    April 24, 2023 at 5:09 am

    5 stars
    These muffins were fantastic. I cooked them exactly per the recipe. Just the right amount of sweetness.

    Reply
  20. Tan says

    March 31, 2023 at 7:23 pm

    Can you substitute the flour for gluten free flour?

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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