These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They’re best served fresh from the oven and are great with chili or as a Thanksgiving side dish!

Five golden brown cornbread muffins stacked on a white plate

When you think of classic Southern side dishes, cornbread is sure to be near the top of the list! That moist, crumbly, slightly sweet bread is the ideal companion for a hot bowl of turkey chili or a classic Southern meal of pulled pork and fried okra

And in muffin form, they’re even easier to grab for a perfectly portioned serving – essential for potlucks.

Cooking for the holidays? No Thanksgiving spread is complete without a heaping basket of cornbread muffins!

A cornbread muffin split open and buttered on a plate next to a muffin tin full of cornbread muffins

I hadn’t made these in a while but it’s only because I forgot how stinkin’ easy they are to make! While I love a box of cornbread mix, it really takes no time at all to make cornbread muffins from scratch.

The batter takes about five minutes to throw together with the simple of instructions of don’t overmix and don’t overbake. Seriously, don’t overdo or overthink these and they’ll be just fine!

A cornbread muffin split open with butter in front of a white plate of cornbread muffins

While I do love cornbread made with bacon grease, I’m much more likely to have corn oil and cooking spray in my pantry. Don’t have to cook bacon? That’s one fewer obstacle between you and a delicious golden cornbread muffin fresh from the oven.

These classic savory cornbread muffins have just enough sweetness to complement the cornmeal. They come out with super high domes, a lovely golden brown exterior, and are moist and airy when you break them open.

Hands breaking open a moist, airy cornbread muffin

One of my coworkers swears they are delicious crumbled warm into a glass of milk. Have you ever heard of or done this? Let me know!

In the meantime, I’ll continue having mine warm, with a dollop of butter or a drizzle of honey. Yum!!! 

A cornbread muffin split open with butter, next to a white plate piled with cornbread muffins

Not sure what to cook with these? Enjoy your cornbread muffins with:

 

Five golden brown cornbread muffins stacked on a white plate
4.71 from 44 votes

Easy Homemade Cornbread Muffins

These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They’re best served fresh from the oven and are great with chili or as a Thanksgiving side dish!
Print Recipe
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1 egg
  • 1 cup milk
  • 1/4 cup corn or vegetable oil

Instructions

  • Preheat oven to 400 degrees.
  • Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
  • Combine egg, milk, and oil in a medium bowl and whisk to combine.
  • Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
  • Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don't overbake!
  • Serve warm with butter and a drizzle of honey, or as a side for chili. 
Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!
Course: Side Dish
Cuisine: Southern
Servings: 12 muffins
Author: Caroline Lindsey

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79 Comments

  1. 5 stars
    I made these for some hunters that we’re staying at our camp. They loved them and so do I! Perfect touch of sweetness!

  2. 5 stars
    It’s been a few year’s since I made cornbread muffins and your recipe was perfect I just happen to have all the ingredients in my kitchen☺ I made them and they cooked to golden perfection….yum yum😄
    My granddaughter loved the muffins, I think my daughter ate one or two when she got home last nite😀

  3. 5 stars
    What’s great too is that you know exactly what the ingredients are in these. If you read the corn bread muffin box mix for the ingredients most are things you have no idea what they are and it includes preservatives and food colorings.

  4. Turned out great first time out the chute! Perfect complement for my original navy beans!! Some sliced onion, and we chowed down!! Very easy to go with many dishes!!!!! Thank you and happy Halloween!

  5. Made these for my kid’s lunch box. Added ham, peas, some diced bell pepper and they turned out great! This recipe is definitely a keeper. Thank you!

  6. These were horrible. One cup of milk? I had to add another one just so I could mix it up. Oil instead of butter? Plain milk instead of buttermilk? And cornbread doesn’t need that much sugar. I’m sorry but I threw this batch out as soon as I tasted it.

    1. Fortunately there are so many recipes on the internet that if you’re specifically looking for one with butter and buttermilk, it’s super easy to find! You might try this recipe I found that includes butter, buttermilk, and less sugar. https://www.thespruceeats.com/cornbread-muffin-recipe-3054141 And I’m sure you’ll find people who like their cornbread more or less sweet than you do – that’s why is great that there are so many choices!

    2. 5 stars
      This recipe is excellent! My husband and I enjoyed these immensely. We had them with chili one night, and fried bass the next. He liked them so much that he requested another batch right after we finished the first batch!

      1. Thanks so much for your comment! I’m glad you and your husband liked this recipe! Stay tuned for another awesome cornbread recipe this weekend, I dare say it might be even better than these muffins!

  7. Neither spouse, nor teen, realized these weren’t Jiffy which is our go-to. These were easy and delicious. No reason to buy box mix anymore, thanks!

  8. Made these to accompany a veggie chili I made and they were delicious! Quick, easy recipe and scrumptious! I also subbed almond milk and Bob’s Red Mill GF Flour and they ROCKED!

    1. I’m going to make them next week for my husband’s birthday. We are having , jalepeno soup, chicken enchiladas and Mexican rice . First time I’ve made any of this. I usually use the boxed cornmeal muffins but that s not available in Canada, and can’t get back to the States right now. ( COVID ). I will let you know how it goes.

  9. 5 stars
    I’m leaving a 5 star review for the author’s tact and Grace in responding to this review. The recipe looks awesome too.

  10. Thank you for the recipe! Perfect substitute for Jiffy mix. We added a teaspoon of cinnamon and 1/2 cup of cheddar cheese. We substituted the oil with butter. Thanks again!

  11. Perfect recipe!!! Extremely easy to prepare and bake, flavour and texture hit the spot while we had these with bbq pork ribs. Thank you for sharing this wonderfully amazing recipe. I added a cup of corn kernels (coz there were some in the fridge) and it worked just as well.

    1. One time I accidentally made these with baking soda instead of baking powder and they were awful and tasted metallic! But I’ve never had an issue with using baking powder in this recipe. Not sure why yours would have tasted so much like baking powder!

  12. I don’t normally like sweet cornbread but I wanted to make something different for my husband and they were really good. Thank you for the simple, easy and very tasty recipe!

  13. Perfect only made better by grinding my own cornmeal from Orville popcorn. With my Nutri Mill. Ours has always been a jiffy mix too and hubby said it was perfection

  14. 5 stars
    5 stars! Great recipe – have made twice in past month – perfect each time but have question about size of muffin tin – am using standard sized muffin tin but have had a fair amount of batter left each time. Muffins raise fine, taste great, but am wondering if I should be using a tin for larger sized muffin? Again, great recipe but the left over batter is kind of buggin’ me.

  15. Good texture and didn’t taste bad, it I could taste the baking powder pretty heavily. It is possible I did not mix well enough, but I think it just has a lot of baking powder.

    1. I’m sorry to hear that! The only time I’ve tasted the leavening agent in these is when I accidentally used baking soda instead of baking powder. You could try reducing the baking powder but I’m not sure if they would rise as well. Let me know if you try it!

  16. My mother used to put leftover corn bread in milk for breakfast. She LOVED it! This was a wonderful reminder of that memory for me. Thank you. I think I will try it this morning in her honor.

    1. Hi Megan, I did a little digging about why you may have had this experience and found a few things. First, make sure you’re using an aluminum-free baking powder or it can add an unpleasant metallic taste to your baked goods when used in large quantities like this! Second, it can also impart an off taste if the baking powder is old or expired. Third, if you live at a high altitude it can affect the amount of leavening agents you need in a recipe, so if you’re somewhere like Denver you may be able to reduce the baking powder to 3 tsp or so (although I had a friend test this recipe at a high altitude and she didn’t have an issue with the amount written). I hope this helps!

  17. I’ve been doing a lot of research on cornbread recipes and I think this is the one I want to try. I’d like to make them in a mini muffin tray (bitesized) and was wondering if you had suggestions for timing etc? Otherwise, perhaps you may think it’s a bad idea! Either way, I will be making this recipe anyway.

  18. 5 stars
    I’ve been needing some southern food comfort these days. The grocery store was sold out of Jiffy for months at the beginning of quarantine, so we ended up with a couple of bags of cornmeal. I’ve tried several different cornbread recipes and this one has been the best. The muffins are moist and slightly sweet, utter perfection with some butter!

  19. 5 stars
    I made these tonight to go with chilli. They’re pretty good! I made an oops and misread the 1/4 corn or other veg oil as “1/4 corn” and put frozen corn in it before I realized. I don’t know how I did that! Haha. However, it was a nice addition 😉

  20. 5 stars
    I am so glad I chose this recipe out of all the ones I reviewed. To be honest, part of the reason I chose this one was it was so simple and I had all the ingredients on hand. Decided these would be the perfect complement for our traditional New Year’s dinner…They were the best cornbread muffins I’ve had since my grandmother passed away!

    Thank you for sharing your recipe with us…it is now saved for all our future family dinners!

    Happy New Year!

      1. 5 stars
        Thank you for saving tonight’s dinner! I wanted to make cornbread but only had one egg in the house. I found your recipe and thought I’d give it a try. Wow! So delicious! My husband said it was the best I ever made (and I’ve made quite a few batches of cornbread over our 36 years of marriage)!! This is now my “go to” cornbread recipe. Thank you!!

  21. 5 stars
    Thank you for saving tonight’s dinner! I wanted to make cornbread but only had one egg in the house. I found your recipe and thought I’d give it a try. Wow! So delicious! My husband said it was the best I ever made (and I’ve made quite a few batches of cornbread over our 36 years of marriage)!! This is now my “go to” cornbread recipe. Thank you!!

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