Easy Homemade Southern 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!

Homemade 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:

4.62 from 85 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
Course: Side Dish
Cuisine: Southern
Servings: 12 muffins
Calories: 170kcal
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!

Nutrition

Sodium: 253mg | Calcium: 106mg | Vitamin A: 53IU | Sugar: 7g | Fiber: 2g | Potassium: 86mg | Cholesterol: 16mg | Calories: 170kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 7g | Protein: 3g | Carbohydrates: 25g | Iron: 1mg

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97 Comments

  1. 4 stars
    These are quite tasty and have a nice rise.. I substituted the sugar with 1/4 cup of buckwheat honey and will make them again. Next time tho I will replace the oil with melted butter. I didnt like oil taste in them.

    1. 5 stars
      I made these last night to go with my vegetable chilli. They were wicked easy to make, and we’re the best I’ve ever made. They were delicious. I did use butter instead of oil. I had them for breakfast this morning with eggs. This is my new favorite recipe. Thank you for sharing.💕😎

  2. 5 stars
    I thought this recipe was really good. I’ll go a little sweeter next time, because this time was my first time to substitute Swerve sweetener for sugar, plus add honey. So, I did a little under 1/3 cup of Swerve (sugar sub) and added @ 1/4 cup of honey. I still like adding the honey, but next time I’ll try 1/2 cup of Swerve.
    Also, I only had White Cornmeal Mix, which already has the flour in it. So, used 2 cups of the mix, and did not need to add the flour. However, I did add one teaspoon of baking powder. That seemed to help because I knew it had a leavener in the mix. It come out perfectly whole from the muffin pans, and found the rise to be very nice. So, next time, I’ll add TWO tsp of baking powder. Go from there. Ha! Maybe another egg for cohesiveness?? What do you think?
    But, THIS recipe, though being diabetic I have to make certain changes (well, the sugar part), I would for sure make this one again! Looking forward to it… that little more sweetness and that’s on me for that.
    Thank you for a yummy cornbread muffin recipe!

    1. 5 stars
      Hey Lisa! Im diabetic too and basically followed this recipe exactly. However I substituted the white sugar with 1/4 cup buckwheat honey and that was it for sweetening.. For some reason buckwheat honey doesnt spike blood glucose as much as other honeys and natural sweeteners. .I use it in everything. Its also very sweet. Hope this info is helpful.

      1. 5 stars
        Wow. Thank you for the information. I am also diabetic and I will try the buckwheat honey next time.💕

  3. I’ve read your recipe for Cast Iron buttermilk cornbread…can I substitute buttermilk for the milk in this recipe for cornbread muffins?

  4. 5 stars
    I’m a weight lifter and have been craving some cornbread. I used this recipe and healthed it up a few notches.
    Worked perfect.
    Great recipe.

  5. 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!!

  6. 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!!

  7. 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 😉

  8. 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!

  9. 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.

    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!

  10. 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.

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