Easy Homemade Southern Cornbread Muffins

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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

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!
4.72 from 14 votes
Print Pin Rate
Course: Side Dish
Cuisine: Southern
Keyword: cornbread, cornbread muffins, southern side dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins
Author: Caroline Lindsey


  • 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
This recipe card may include affiliate links. When you buy through links on my site, I may earn a commission.


  • 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!

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  • Reply
    Marlee Brady
    November 5, 2018 at 9:50 am

    5 stars
    I do love a good cornbread with my chili! I’ll try out your recipe the next time I make my cornbread stuffing!

  • Reply
    John Clark
    January 13, 2019 at 1:58 pm

    5 stars
    Corn bread also goes well with buttermilk

    • Reply
      Caroline Lindsey
      February 16, 2019 at 2:59 pm

      Do you crumble your cornbread into the buttermilk and eat it like that?

    • Reply
      October 19, 2019 at 3:11 am

      I eat it with milk . Great snack.

  • Reply
    Jake From State Farm
    September 21, 2019 at 2:38 pm

    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!

    • Reply
      Caroline Lindsey
      September 26, 2019 at 9:48 am

      So glad y’all enjoyed them! Thanks for commenting!

  • Reply
    Patricia Dickens
    October 11, 2019 at 9:16 am

    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😀

  • Reply
    De' Anna
    October 25, 2019 at 4:16 pm

    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.

    • Reply
      Caroline Lindsey
      November 1, 2019 at 8:39 am

      Isn’t it great to feel confident about what’s in your food?

  • Reply
    October 30, 2019 at 6:34 pm

    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!

    • Reply
      Caroline Lindsey
      November 1, 2019 at 8:30 am

      So glad y’all liked these muffins! They do go with so many things!

  • Reply
    November 11, 2019 at 3:13 pm

    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!

  • Reply
    November 23, 2019 at 1:36 am

    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.

    • Reply
      Caroline Lindsey
      December 19, 2019 at 12:31 pm

      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!

  • Reply
    December 7, 2019 at 7:45 pm

    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!

  • Reply
    December 11, 2019 at 10:03 pm

    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!

  • Reply
    January 2, 2020 at 7:42 pm

    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.

    • Reply
      Caroline Lindsey
      September 5, 2020 at 10:26 pm

      Thanks so much for your kindness. People aren’t always nice behind the anonymity of the internet, sadly. I hope you’ve had a chance to make the recipe as well!

  • Reply
    January 5, 2020 at 9:55 pm

    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!

    • Reply
      Caroline Lindsey
      September 5, 2020 at 10:22 pm

      Oh wow, I haven’t tried cornbread with cinnamon! Glad you like the recipe, and thanks for the comment!

  • Reply
    April 21, 2020 at 2:37 am

    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.

  • Reply
    Susan Reilly
    April 30, 2020 at 9:05 am

    Added cheese to my last batch of these muffins to go with chilli. Turned out very tasty 😋

  • Reply
    Christine Gilson
    May 8, 2020 at 9:05 am

    One ⭐️
    It tastes like baking powder
    There is way too much Baking powder !!

    • Reply
      Caroline Lindsey
      May 19, 2020 at 2:11 pm

      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!

  • Reply
    Catherine Walker
    May 8, 2020 at 2:28 pm

    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!

    • Reply
      Caroline Lindsey
      May 19, 2020 at 2:09 pm

      Glad you and your husband liked these! Thanks for sharing!

  • Reply
    May 27, 2020 at 9:45 pm

    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

    • Reply
      Caroline Lindsey
      June 26, 2020 at 6:31 pm

      Woah fancy with the homemade cornmeal! I bet it was great!

  • Reply
    June 7, 2020 at 9:37 pm

    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.

    • Reply
      Caroline Lindsey
      June 26, 2020 at 4:49 pm

      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!

  • Reply
    Diane Weisbeck
    July 8, 2020 at 10:02 am

    These are exactly as you describe. Easy to make and delicious! I’ve saved this recipe.

  • Reply
    August 27, 2020 at 12:22 pm

    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.

    • Reply
      Caroline Lindsey
      August 31, 2020 at 10:55 pm

      Thank you so much for sharing! I’m glad I got to remind you of your lovely memory. <3

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