This homemade cornbread muffins recipe is soft, moist, and perfect. The tender muffins have a hint of sweetness that is the perfect side for a savory meal. Best right out of the oven, serve with a bowl of your favorite chili or soup or as a snack with butter and a drizzle of honey.
Preheat the oven to 375 F degrees. Line muffin pan with paper liners and set aside.
In a large bowl, combine all the dry ingredients together - cornmeal, all-purpose flour, cane sugar, baking powder, and salt. Stir to combine.
Next add in the buttermilk, eggs, and melted butter. Stir to combine. The batter will be like loose pancake batter.
Fill the paper liners ¾ of the way up with the cornbread batter.
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. Enjoy!
Notes
Store the cornmeal muffins in an air-tight container or plastic baggie. They can last for up to a week in the refrigerator and several weeks in the freezer. Add your favorite herbs into the cornbread batter before cooking for a different flavor.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.