Cornbread Muffins

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Classic Cornbread Muffins are easy to make and serve as a delicious side dish to so many entrees. They are deliciously tender and sweet and reminiscent of the Cracker Barrel cornbread recipe.

Side view of a cornbread muffin on a plate.

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Why You’ll Love This Recipe

  • These corn muffins are very much like the Cracker Barrel corn muffin recipe.
  • This is a recipe that comes together quickly. You can have them in the oven for about 10 minutes.
  • They are perfect to serve with BBQ Chicken, ribs, and other cookout favorites.
  • Cornbread muffins are a staple to serve with chili.
  • Leftovers are easily reheated.
  • Use leftover muffins for cornbread stuffing.

What do I need to make cornbread?

Let’s talk about the equipment you need. Since you’ll be making muffins, you need a muffin pan with twelve wells. Other pieces of kitchen equipment you need include mixing bowls and a whisk.

For ingredients, you will need the following:

  • Yellow Cornmeal
  • Flour
  • Baking Powder
  • Sugar
  • Salt
  • Eggs
  • Honey
  • Milk
  • Unsalted Butter
One cornbread muffin on a white plate.

What can I serve with Cornbread?

These cornbread muffins pair nicely with both Southern and Southwestern dishes.

On the Southern side, serve them with chicken fried chicken, chicken fried steak, and my strawberry salad with chicken that makes a great entree.

Cornbread and cornbread muffins are the quintessential sides to chili whether you’re serving a vegetarian chili that’s easily made in a crockpot, a freezer chili and rice casserole, a turkey chili without beans, or a more traditional hearty beef chili with beans.

If you like to drizzle honey over your cornbread muffins, try hot honey!

Three cornbread muffins on a white plate.

Tips and Suggestions

  • Don’t overmix the batter.
  • If you want a crispy edge on the muffins, don’t use paper liners.
  • Spice up these cornbread muffins by adding 1/4 cup of finely chopped jalapeños to the batter. Bake as directed.

How To Freeze Cornbread

These cornbread muffins are best enjoyed when they are freshly made. If you do find yourself wanting to freeze some you can. Make sure they are in an airtight container or resealable plastic freezer bag. They will keep for about 2 months.

How to Reheat Cornbread Muffins

While you can reheat the muffins in the microwave I prefer to reheat them in the oven.

To reheat: Place muffin on a baking sheet in a preheated 350°F oven for 5 – 8 minutes or until hot. This produces a crispy edge.

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Cornbread Muffins

Sweet with a tender crumb, these cornbread muffins make a great side dish.
5 from 28 votes
Prep Time10 minutes
15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 12

Equipment

Ingredients

  • ¾ cup yellow cornmeal
  • 1 ¼ cups flour
  • 1 tablespoon baking powder
  • ½ cup sugar
  • 1 teaspoons salt
  • 2 large eggs
  • 2 tablespoons honey
  • ¾ cup milk
  • 1 stick unsalted butter, melted and cooled

Instructions

  • Preheat oven to 350℉. Spray a 12 cup muffin pan with non-stick cooking spray.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. Set aside.
  • Add the milk mixture and melted butter to the dry ingredients. Stir just until blended. Do not over mix, lumps are OK.
  • Evenly spoon the batter into the prepared muffin pan, filling each well until almost full.
  • Bake at 350℉ for 15 to 20 minutes or until the tops are golden. Cool the muffins for 5 minutes in the pan on a wire rack. Remove from the muffin pan and serve warm.

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5 Comments

  1. 5 stars
    We modify these to be gluten free and these are family favorites. We serve these with the Family around the Table recipe for hearty vegetable and beef stew. Zero leftovers!

  2. Would you believe the first time I had cornbread muffins was at a Cracker Barrel! These look yummy. I accidentally found out how good cornbread is with a bit of maple syrup drizzled on it! I will definitely be baking up a batch!

  3. Corn muffins/bread are a great substitute for bread. But what I love, when I used to make them when my kids were little, was changing up all of the ingredients, like adding pine nuts, or sun-dried tomatoes or what not. Blue corn meal is so pretty! Great post!

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