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Corn Muffins

Corn Muffins – light and tender cornbread in the form of muffins! These are great with soups, stews, chili, barbecue, or just about anything!

One of my favorite side dishes ever to make is cornbread. For years I have been making my all time favorite Cornbread recipe to go with just about any chili or soup we make.

That version is a little on the sweeter side though, so I wanted to mix it up and make a corn muffin recipe that wasn’t quite as sweet. It took a few tries, but I finally came up with something that has the same texture as my traditional version and was exactly what I was looking for!

corn muffins in a basket

 

Corn Muffins

This is a cross between a sweet cornbread and a Southern Style Cornbread. There is sugar in there, but not too much. So it will go with your barbecue and all the savory dishes you want to serve it with.

Because these have all-purpose flour in them, these corn muffins are not gluten-free. Cornmeal is naturally gluten-free, but you need the flour to get the muffins to bake up properly and have the traditional texture.

What You’ll Need for Corn Muffins

  • Cornmeal
  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Salt
  • Eggs
  • Milk
  • Melted Butter
butter spread on corn muffin on a white plate

How To Make Corn Muffins

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. To make your muffins tender and keep them from being dry it is important to mix your wet and dry ingredients separately. In a bowl whisk together flour, cornmeal, sugar, baking powder and salt.
  2. In a separate bowl whisk together milk, melted butter, and the eggs.
  3. Mix everything together, stirring until it is just combined. Be careful not to over mix.
  4. Scoop the batter into prepared muffin tins and bake for about 18 minutes until a tester comes out clean.
  5. Remove the tins from the oven and place them on a wire rack to cool for 5 minutes before removing the muffins from the tins.

I like cornbread of any kind to be served warm with butter. My husband likes his topped with honey. Both are delicious options for these cornbread muffins.

corn muffins in a muffin tin

What Goes With Corn Muffins

Can Corn Muffins Be Frozen

Yes, you can definitely freeze them. This recipe makes 12 muffins which is more than our family can eat at one time. So once the muffins are cool I place them in a freezer storage bag and put them in the freezer.

To thaw I just take them out a few hours ahead of time and let them sit on the counter. Right before I serve them I put them in the microwave just to get them slightly warm. Because warm melted butter on cornbread may be one of the best things in life.

corn muffin on white plate

Can You Make This Into Cornbread

Yes, if you want to put this in an 8 inch square baking dish or even a skillet, you can make a more traditional cornbread. It will take a little longer to bake, so keep an eye on it and when a tester comes out clean, it is done.

Is Cornbread Gluten Free

No, these are not gluten free. They contain all-purpose flour. But you can use a gluten free all-purpose flour like Bob’s Red Mill or the Cup 4 Cup brand, and they can definitely be made gluten free.

close up corn muffins for pinterest

More Side Dish Recipes

Yield: 12

Corn Muffins

corn muffin with butter on white plate

Corn Muffins - light and tender cornbread in the form of muffins! These are great with soups, stews, chili, barbecue, or just about anything!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 1/4 all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup low-fat milk
  • 2 whole eggs
  • 4 Tbsp butter, melted and cooled

Instructions

  1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners or grease well.
  2. In a large bowl combine flour, cornmeal, sugar, salt and baking powder.
  3. In a separate bowl whisk together milk, eggs, and melted butter.
  4. Add the milk mixture to the cornmeal and stir until just combined. Be careful not to over mix.
  5. Divide batter evenly among the 12 muffin cups. Bake for 18-20 minutes until a tester comes out clean.
  6. Remove from the oven and place on a wire rack to cool for 5 minutes before removing the muffins.
  7. Best served warm with butter or honey.

Nutrition Information

Yield

12

Serving Size

12 Servings

Amount Per Serving Calories 162Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 42mgSodium 273mgCarbohydrates 26gFiber 1gSugar 10gProtein 4g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Sandra

Thursday 7th of January 2021

My kids loved these muffins! Requesting me to make it again!

Catalina

Wednesday 6th of January 2021

Such a great idea for my kid's school lunch box! Looks amazing!

Beth

Wednesday 6th of January 2021

We love this recipe! So delicious and yummy! These went perfect with the soup I made a couple nights ago!

Sara Welch

Wednesday 6th of January 2021

Served these with some turkey chili for dinner last night and it was a hit all around the table! Easy and delicious too!

Cathy

Wednesday 6th of January 2021

These muffins have the best texture!

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