Corn Muffins

5 from 3 votes
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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

corn muffin with butter on white plate
5 from 3 votes

Corn Muffins

By Erin
Corn Muffins – light and tender cornbread in the form of muffins! These are great with soups, stews, chili, barbecue, or just about anything!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 12


  • 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


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


Serving: 12Servings | Calories: 162kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 273mg | Fiber: 1g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Bread Recipes
Cuisine: American
Servings: 12
Calories: 162
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About 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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  1. Served these with some turkey chili for dinner last night and it was a hit all around the table! Easy and delicious too!