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

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

How To Make Corn Muffins

Be sure to scroll down to the recipe card to get the measurements and full instructions!

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.

What Goes With Corn Muffins

• Crock Pot Chili
• Instant Pot Country Style Ribs
• Chicken Enchilada Chili
• Instant Pot Turkey Chili
• Southwest Corn Chowder
• Smoked Pork Butt

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.

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.

More Side Dish Recipes

• Air Fryer Carrots
• Corn Casserole
• Baked Potato Casserole
• Roasted Brussels Sprouts
• Italian Cheese Pull Apart Bread
• Corn Fritters
• Homemade Gravy
• Roasted Asparagus

Continue to Content

Yield: 12

Corn Muffins

Print

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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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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