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!
What You’ll Need for Corn Muffins
- Cornmeal
- All-Purpose Flour
- Sugar
- Baking Powder
- Salt
- Eggs
- Milk
- Melted Butter
This is a cross between a sweet cornbread and a Southern Style Cornbread. There is sugar in there, but 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.
How To Make Corn Muffins
- 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.
- In a separate bowl whisk together milk, melted butter, and the eggs.
- Mix everything together, stirring until it is just combined. Be careful not to over mix.
- Scoop the batter into prepared muffin tins and bake for about 18 minutes until a tester comes out clean.
- 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.
More Side Dish Recipes
- Air Fryer Carrots
- Corn Casserole
- Baked Potato Casserole
- Roasted Brussels Sprouts
- Italian Cheese Pull Apart Bread
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!
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
- 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.
Nutrition Information
Yield
12Serving Size
12 ServingsAmount 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.
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
- Cheeseburger Pizza - April 14, 2021
- Air Fryer Pork Chops - April 12, 2021
- Weekly Meal Plan Week 300 - April 10, 2021
Tara @ Chip Chip Hooray says
Yum! I am exactly the same way with my soup–you need something to mop up all of the goodness that you can’t get with the spoon! And I love how easy this corn muffin recipe is. Bookmark! 🙂
Christina @ Sweet Pea's Kitchen says
Happy belated birthday!! So fun that we share the same day! 🙂 These corn muffins look great, just perfect to go with a hearty bowl of soup.
Steve @ the black peppercorn says
I love a good corn bread or corn muffin and they are perfect with soup, stew chili. Yum!
Steph@stephsbitebybite says
I am the exact same way! If I were to give up sweets I would die. Literally. I’m also finding a craving for corn muffins lately…maybe it’s the cold weather…but these look fantastic!
Roxana GreenGirl {A little bit of everything} says
I’m glad someone else is being realistic too, going without sweets sounds like the world’s end!
This corn muffins look so easy to make. I love home-made cornbread.
Thanks for sharing Erin 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Your muffin is perfect. I guess we all have our albatrosses, but mine’s not sweets, it’s salt. I can gladly push aside all the candies and chocolates around the house, but find myself searching out that can of peanuts or bag of chips. I think your muffin hits a perfect balance because I’m craving it and I’m not a huge sweets person. 🙂
Alida's Kitchen says
I love cornbread. This is a perfect, classic cornbread recipe. If there is chili, there better be cornbread!
I am in total agreement with you. Everything in moderation…including sweets. It helps make everybody happy and can also help deter overindulgement.
Emily @ Life on Food says
Your plan sounds like a fine one. I love corn bread. I always thought it was because I was born in Iowa. I like to put frozen corn kernals in mine…topped with raspberry jam. Completely realistic.
Liz says
I love cornbread with my chili, too! I use Ina’s recipe which is quite similar…nice and sweet 🙂
Ramona says
I have been craving cornbread to eat with chili. Mmmmm.. your recipe looks yum! 🙂
Maggie says
Yummers! Most of the cornbreads I have tried to make have come out dry and crumbly. I have almost given up on cornbread, but since you said it is moist I’ll give it one more try. I too agree that you can’t have soup without bread and chili without cornbread. They are musts for sure! Happy New Year Erin.
Cassie @ Bake Your Day says
I’m a huge fan of cornbread. Perfect for all the soup I’m eating with the chilly weather!
Yudith @ Blissfully Delicious says
I love a good cornbread like this since they’re so versatile! Love your version! Thanks for sharing!!
Alyssa says
Great simple recipe! I’m the same way, everything in moderation or else I end up doing the same thing and eating everything I had previously banned.
Kimby says
Having a stash of muffins in the freezer is a nice way to satisfy those cornbread cravings when they hit. My hubby isn’t a cornbread fan, but I like your idea of making individual servings — great idea.
Charlie says
Erin: These sound great!
What do you think would happen if I substituted masa for the cornmeal?
It would still have the corn flavour without the crunch. ( My Mama does not like the crunch).
Would I have to change the liquids, the baking powder, oil etc?
Would it turn out as moist?
Any advice would be great…. I’m not sure how to go about this.
Charlie
Erin says
I have never used Masa before, so I don’t know. 🙁
The cornmeal is really fine that I use, and once in with all the liquids and flour there isn’t a crunch. I do know what you mean though – when cornmeal is used on the bottom of a pizza crust and you get the crunch. If you try it let me know!
Jamie says
I’m with you! I could never give up bread. These do look like the perfect side to Chili!
Mi Vida en un Dulce says
I have years without having a corn muffin, the last time I did was when I was in Atlanta. The problem is that it’s not common in my country, so, as now I know how to make it (thanks to you) I will try to bake it at home.
Amanda says
Corn muffins make me feel so cozy and warm, I cannot wait to try these out!
Cathy says
These muffins have the best texture!
Sara Welch says
Served these with some turkey chili for dinner last night and it was a hit all around the table! Easy and delicious too!
Beth says
We love this recipe! So delicious and yummy! These went perfect with the soup I made a couple nights ago!
Catalina says
Such a great idea for my kid’s school lunch box! Looks amazing!
Sandra says
My kids loved these muffins! Requesting me to make it again!