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Cornbread muffins served with chili and honey butter

Classic Cornbread Muffins

Few baked goods capture the warmth of home quite like cornbread muffins. With their golden crust, tender crumb, and just the right balance of sweet and savory, they’re a comfort food staple across the South—and beyond.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Bread
Cuisine: Southern
Calories: 210

Ingredients
  

Cornbread Muffin Batter
  • 1 cup yellow cornmeal medium-grind
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp sugar adjust to taste
  • 1 cup buttermilk or whole milk
  • 1 large egg
  • 1/4 cup unsalted butter melted
  • 2 tbsp vegetable oil

Equipment

  • Muffin Tin

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk together buttermilk, egg, melted butter, and oil.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake for 15–18 minutes or until golden brown and a toothpick inserted comes out clean.

Notes

Store muffins in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat at 325°F (160°C) for 10 minutes for best texture.