Okay—let me tell you, cornbread muffins are my go-to whenever I need a little comfort carb (usually, it’s cold outside, or I just miss my grandma). The first time I made these, I misread the baking powder for baking soda (not my finest hour), but the house still smelled amazing. Nobody complained, even though they were, well, a bit… rugged. And ever since, I just make them. They’ve been at more last-minute chili nights than I can count, and honestly, they get eaten up before I can even mumble about the calories. But, I digress—let’s get into it.
Why I Reach For This Recipe (Usually With Flour on My Shirt)
I make these muffins when I want something that looks like it took effort, but secretly, it’s so easy, even my brother can manage (he once tried to microwave pasta, bless him). My family goes nuts for them, especially when I sneak a little honey on top straight from the jar. They’re sweet but not dessert-y, and also ridiculously quick—like, start-to-finish in less than an episode of Bake Off. I should probably branch out from these, but when everyone’s happy… why mess with a good thing?
Here’s What You’ll Need (Swaps Welcome!)
- 1 cup cornmeal (sometimes I use coarse, other times fine—depends on mood or what’s in the pantry; if you swing by the Southern aisle, the yellow bag stuff is solid)
- 1 cup all-purpose flour (though I have tried it with half whole wheat—a little denser, but still works fine)
- 1/4 cup sugar (my neighbor once used brown sugar, so now I do sometimes just for kicks)
- 1 tablespoon baking powder (watch out, not baking soda—speaking from experience…)
- 1/2 teaspoon salt
- 1 cup milk (whole is best, but I’ve definitely used almond milk in a pinch, and nobody notices unless you tell ’em)
- 1/3 cup vegetable oil (melted butter if you’re feeling fancy or, actually, I sometimes just use olive oil—it adds a bit of a different vibe)
- 2 eggs (truth be told, one time I was out, so an extra splash of milk had to do; wouldn’t recommend, but they still set up somehow…)
- Optional: 1/2 cup corn kernels (frozen, canned, whatever—my cousin swears by adding jalapeno, but my kids revolt)
What I Do (And Sometimes Forget!)
- Preheat that oven to 400F (200C)—don’t forget this step like I have a dozen times. Muffins do not like cold ovens!
- Pop muffin liners in your tin (or just grease it with whatever you have—parchment, butter, that weird spray that clogs after a month, doesn’t matter).
- Mix the cornmeal, flour, sugar, baking powder, and salt in a big bowl. I usually get flour all over myself at this stage. If you’re feeling sassy, add a pinch of black pepper—it’s weirdly good.
- In a separate bowl, whisk milk, oil (or butter—up to you), and eggs until smooth-ish. Doesn’t have to be fancy; no one’s grading this.
- Pour wet into dry, then fold it together gently. Don’t go wild—lumpy is fine, actually better. Overmix and you’ll get tough muffins. This is where I usually sneak a taste, against my better judgment.
- If you’re adding corn or cheese or anything fun, toss ’em in now. Give a stir or two more.
- Divide into the muffin tins—fill about 2/3 of the way up. Eyeballing it is totally acceptable. Sprinkle a little extra cornmeal on top if you want crunch. Or don’t. No rules.
- Bake for 15-18 minutes, or until the tops look golden and a toothpick comes out (mostly) clean. Sometimes I forget and let ’em brown up a bit too much; honestly, my dad prefers them kind of toasty anyway.
- Let ’em cool for a few minutes if you can resist. I usually burn my fingers because I’m impatient, but you do you.
Notes—The Good, The Bad, The Bumpy
- This is the amount that fits exactly into a 12-cup muffin pan, though sometimes I get 11 if I’m heavy-handed with the batter. Just don’t panic if you’re a muffin short or have a bit leftover—mini muffins exist for a reason.
- I tried sour cream in place of milk once (I ran out mid-bake). It made things richer, but I kinda missed the simplicity. So now I stick to milk—unless it’s all gone again, which happens if someone raids the fridge at midnight.
- Don’t stress if your muffins sink a bit after cooling—they’re still delicious, promise.
The Great Muffin Experiment: Variations
- Bacon bits—once, I used those fake ones, and yeah… not my finest choice. But real, crispy bacon? Game-changer.
- Grated cheddar and chopped chives make these more dinner than side, to me.
- For a sweeter take, toss in a handful of blueberries (frozen is fine, but rinse them in warm water first or they make things kind of purple, which is fun if you ask my niece).
- I tried swapping all the oil for applesauce (I read it somewhere), but nope—turned out gummy. Maybe try half and half if you’re feeling healthy, but not all-in.
Do I Really Need All That Gear?
Muffin pan is ideal—I won’t lie. But if yours is sitting somewhere under a pile of Tupperware, just use an 8×8 baking dish and slice it into squares for ‘rustic’ muffins. Or, as my uncle calls them, “cowboy chunks.” As for muffin liners, I often just tear a bit of parchment or even use butter—no one’s checking, right?
Keeping Them Fresher Than a Spring Breeze
If these actually survive past dinner (unlikely, but okay), I keep them in a zip-top bag or a tea towel-wrapped bowl on the counter for a day or so. After that, pop ’em in the fridge. They freeze well, too—though, to be fair, I rarely get that far. In my house, they usually vanish. One time I stashed a couple in the breadbox and, oops, forgot for a week—bad move. Learn from me.
How We Serve ’Em (and Sometimes Breakfast-ify ‘Em)
So, there’s really no wrong way to eat these. My guilty pleasure: split in half with a pat of salted butter and a drizzle of honey, eaten standing up over the kitchen sink. My family dunks them in chili—classic, right? My cousin likes his with scrambled eggs, which is honestly genius (why didn’t I think of that first?). And if you want excellent leftover action, slice them, griddle them a bit with butter, and serve with fried eggs. Sounds weird, but trust me—it’s breakfast perfection.
Oh—Almost Forgot! Pro Tips I Learned the Hard Way
- Don’t rush the mixing. I once dumped everything in at once, and the muffins were sad little bricks (don’t do it; I regretted it almost instantly).
- If you use paper liners, peel them off when the muffins are still slightly warm or sometimes the bottoms stick (not sure why, but it’s like muffin glue).
- Baking powder does expire, believe it or not. If your muffins haven’t risen, maybe dig into that canister’s birthday…
FAQ—Questions I Keep Getting (And My Real Answers)
- Can I use gluten-free flour? Yep, I’ve tried a 1:1 blend, and they turn out fine; just a tad crumblier. Maybe add an extra egg if you want them to hang together better.
- Is there a way to make these vegan? Actually, yes—swap milk for any plant milk, use flax eggs (mix 1 tbsp flaxseed with 3 tbsp water, let stand), and throw in a splash more oil. I found the taste is close, but they don’t brown quite the same. Still yummy, though.
- Can I double the batch? For sure. But be warned—your second muffin pan will probably not fit in the oven (unless you live in a palace or have one of those fancy wall ovens, in which case: jealous!).
- Where do you buy cornmeal? I get mine at the regular supermarket, in the baking aisle, sometimes near polenta. Bob’s Red Mill is great, but honestly, store brand is fine. Sometimes I order it. There’s a good article on choosing cornmeal here and, if you’re curious about traditional Southern styles, check out Southern Living’s ideas too.
By the way, if you haven’t tried slathering your muffin with whipped honey butter, give this recipe a look. I’m slightly obsessed.
Hope you give these cornbread muffins a whirl—if only because, some nights, you just need a warm, crumbly, not-too-fancy bite and a messy kitchen to feel like home.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
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1Preheat oven to 400°F (200°C) and line a muffin tin with paper liners or grease well.
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2In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
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3In a separate bowl, whisk together milk, eggs, and melted butter.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Divide the batter evenly among the muffin cups and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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