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

Corn muffins are a classic comfort food that pairs perfectly with everything from chili to barbecue. You can serve it on its own with a plenty of butter and drizzle of honey. These are slightly sweet, with a tender crumb and golden edges, these muffins are quick to make and always a crowd-pleaser.

 

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

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• Cornmeal – I use yellow cornmeal, but you can use white if you have it
• All-Purpose Flour
• Sugar
• Baking Powder
• Salt
• Eggs
• Milk
• Melted Butter – I always use unsalted butter in baking

How To Make Corn Muffins

1. Mix Dry Ingredients. In a bowl whisk together flour, cornmeal, sugar, baking powder and salt.
2. Mix Wet Ingredients. In a separate bowl whisk together milk, melted butter, and the eggs.
3. Combine. Mix everything together, stirring until it is just combined. Be careful not to over mix.
4. Bake. Scoop the batter into prepared muffin tins and bake for about 18 minutes until a tester comes out clean.
5. Serve. 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.

Storage

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.

Or you can store at room temperature for 3-4 days before they start to dry out.

Recipe Tips & Suggestions

• No Muffin Pan. 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.
• Do Not Over Mix. You want to be careful when you combine the wet and dry ingredients to make sure that you mix until everything is just barely combined. This will lead to the most tender muffins.
• Milk. The recipe calls for low fat milk, but you really can use whatever you have. Even buttermilk works and gives you a light and airy texture.
• Muffin Liners. You do not have to use the paper liners when making these corn muffins. You can brush the muffin cups with melted butter for the best results, or non-stick spray works as well.

More Side Dish Recipes

• Corn Casserole
• Baked Potato Casserole
• Italian Cheese Pull Apart Bread
• Corn Fritters
• Roasted Asparagus

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