Easy Moist Southern Cornbread Muffins
Southern Cornbread Muffins are golden brown on the outside, slightly sweet and so moist and tender on the inside. They are just perfect to serve alongside a bowl of this Spicy Ground Turkey Chili with Black Beans.
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Why This Recipe is So Good
Unlike sweeter cornbread recipes, these southern-style cornbread muffins have a rich corn flavor and just a hint of sweetness. So they are perfect to enjoy with chili or more hearty and savory soups and stews.
What to serve with Southern cornbread muffins? What can’t you serve cornbread muffins with is really the question, because they go so well with almost anything. Everything from Southern Turnip Greens with Turkey Bacon, Instant Pot Pinto Beans with Onions and Green Bell Peppers, to Crispy and Juicy Fried Chicken without Buttermilk and Lentil Vegetable Soup, these southern cornbread muffins will make every dish that much better.
Recipe Ingredients
- Cornmeal and flour – Regular yellow cornmeal and all-purpose flour. Baking powder to make the muffins rise and salt to balance out the flavors.
- Milk – Regular whole milk or buttermilk truly makes these cornbread muffins so moist and tender.
- Butter – Vegetable oil or olive oil can be used instead but butter gives these cornbread muffins the best buttery flavor.
- Sugar – A tablespoon of sugar is the perfect amount to add a dash of sweetness to the southern muffins while not making them overly sweet.
How to Make The Best Southern Cornbread Muffins
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make cornbread batter
Step 1. Preheat the oven. Grease a baking muffin or line a pan with paper liners, then brush each one with oil to prevent the muffins from sticking to them. Set aside.
Step 2. In a large mixing bowl, add the cornmeal, all-purpose flour, cane sugar, baking powder, and salt. Stir to combine. Next, add in the buttermilk, beaten eggs, and melted butter. Stir until all the flour is incorporated. The consistency will be like pancake batter. Divide the batter between all 12 wells of the muffin pan.
Bake and serve warm
Step 3. Bake for 15 – 20 minutes, or until the muffins start to lightly brown and a toothpick inserted into the middle comes out clean.
Step 4. Allow them to cool slightly, then serve with butter and honey.
Frequently Asked Questions
Cornbread is a quick bread made from cornmeal and can be baked in a loaf in the oven or fried. Corn muffins are also made with cornmeal but they are baked in muffin tins, and contain a lot of sugar, having almost a cake-like texture.
Your cornbread muffin can be dry for a few reasons. Make sure to use enough oil or butter, and milk. Both of these help contribute to a moist cornbread muffin. The batter should be thinner than cornbread batter, more like loose pancake batter.
Looking For More Recipes?
- Polenta Cornbread With Rosemary
- Blue Corn Cornbread Muffins
- Cast Iron Skillet Cornbread
- The Best Challah Bread Recipe
- The Best Chili Recipe
- Instant Pot Beef and Barley Vegetable Soup
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Cornbread Muffins Recipe
Equipment
- (12-cavity) muffin pan with paper liners
Ingredients
- 1 cup cornmeal or polenta
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cup whole milk or buttermilk(make homemade version by mixing whole milk with 1 teaspoon of lemon juice or white vinegar)
- 2 large eggs room temperature, whisked
- ½ cup butter unsalted and melted
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Brush a 12-cup muffin pan with oil or line with paper liners, lightly brush each one with oil so the cornbread batter doesn't stick to the paper, then set aside.
- In a large bowl, add cornmeal, all-purpose flour, cane sugar, baking powder, and salt. Stir to combine.1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt
- In a large measuring cup or bowl whisk together milk, eggs, and melted butter. Pour wet ingredients into the dry ingredients, stirring until there is no more dry flour. The batter will be like pancake batter. Divide the cornbread batter among all of the 12 cups of the muffin pan. I like to use a large cookie scoop for this.1 1/4 cup whole milk, 2 large eggs, 1/2 cup butter
- Bake for 15 – 20 minutes or until the muffins start to brown and a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool slightly before serving with butter and honey.
Notes
- Store muffins in an air-tight container or plastic bag for up to 1 week.
- Reheat in a 400-degree Fahrenheit preheated oven for 8 – 10 minutes or until hot.
- Freezing instructions: Freeze baked cornbread muffins, wrapped individually with plastic wrap or in a freezer-safe bag or container for up to 3 months. Allow to thaw, then reheat in the oven or reheat from frozen covered until hot.
Tips and Tricks
- Add dried herbs, like dried rosemary, to the cornbread batter before cooking for a different flavor.
- Don’t over mix the batter, stir just until the flour is combined. Some lumps is ok.
- Bake just until golden brown around the edges and a toothpick inserted in the middle comes out clean; the muffins will be dry.
- If you are using paper liners, grease them before pouring in the cornbread batter, or they will stick to the muffins really badly.
Nutrition
Nutrition information is a rough estimate. Recipe card may include affiliate links.
