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Cornbread Muffins Recipe

Cornbread Muffins Recipe

These cornbread muffins are a delightful blend of buttery richness and subtle sweetness, perfect for any occasion. With their golden-brown tops and tender, moist crumb, they’re sure to become a favorite at your table.
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Course: Side Dish
Cuisine: American
Keyword: Cornbread Muffins Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 Muffins

Ingredients

Wet Ingredients

  • 1/2 cup / 125 ml / 115 g butter melted (unsalted)
  • 3/4 cup / 185 ml milk any fat percentage
  • 2 eggs
  • 1 CUP canned creamed corn ensure it's 1 CUP, not a whole can

Dry Ingredients

  • 1 1/2 cups 225g all-purpose/plain flour
  • 3/4 cup yellow cornmeal also known as polenta in Australia
  • 1/2 cup 110g white sugar (reduce to 1/4 cup for less sweetness)
  • 1 tbsp baking powder
  • 1/4 tsp salt

Baking

  • Additional melted butter for greasing and brushing

Instructions

  • Preheat your oven to 180°C (350°F). Lightly coat a 12-cup standard muffin tin with melted butter to prevent sticking.
  • In a large mixing bowl, combine the dry ingredients: all-purpose flour, cornmeal, sugar, baking powder, and salt. Stir briefly to blend them together.
  • In a separate bowl, whisk the wet ingredients: melted butter, milk, eggs, and creamed corn. Make sure everything is well combined.
  • Slowly pour the wet mixture into the bowl with the dry ingredients. Stir gently until the batter is smooth and well-mixed, ensuring there are no lumps.
  • Carefully spoon the batter into the prepared muffin tin, filling each cup to the top to use up all the batter.
  • Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the tops are a rich golden brown.
  • Once baked, remove the muffins from the oven. Optionally, brush the tops with extra melted butter for added flavor. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.

Notes

  • Cornmeal (Polenta): In Australia, cornmeal is typically labeled as "polenta" in supermarkets. Polenta, a staple in Italian cuisine, is a porridge-like side dish with a consistency similar to loose, creamy mashed potatoes. It's made from ground corn, which is the same ingredient used to create cornmeal.
  • Flour: You can substitute the flour and baking powder in this recipe with self-raising flour for convenience.
  • Storing: These muffins stay fresh for 3 to 4 days when stored in an airtight container. They’re best enjoyed warm, especially when paired with butter and honey or something perfect for dipping!
  • Creamed Corn Substitute: If canned creamed corn isn’t available, here’s an excellent substitute: take one can of corn kernels, add all the corn along with 1/3 of the liquid from the can and 1 tablespoon of flour into a bowl. Blend with a hand blender (or regular blender) until the corn is mostly broken down but still has some chunks—don’t puree it completely. This mixture closely mimics creamed corn and works well in the recipe.
  • What They Taste Like: These muffins are moist with a texture similar to a traditional muffin and a delightful corn flavor. They have a mild sweetness (about 2 teaspoons of sugar per muffin), with a slight grit from the cornmeal that adds a pleasant reminder of its presence. I’m absolutely smitten with these Cornbread Muffins!
  • Leftover Creamed Corn: Here’s a quick tip for using leftover creamed corn: toast some bread, warm up the corn, spread it on the toast, top with cheese, and grill until bubbly. It’s a simple pleasure that never fails to make me happy!