These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. A terrific side and great for snacking, these corn muffins keep for days. THESE are the muffins I make over and over and over again!
This Cornbread Muffin recipe was originally published in October 2014. Recipe slightly improved, rewrote post, new photos, recipe video added – it’s a total refresh!
While many people associate cornbread as a Southern staple, there’s actually two distinct types of cornbread in the States – Southern and Northern style cornbread.
Cornbread from the South is typically (and I use that word loosely!) more crumbly and less sweet, made with just cornmeal, no flour (or very little flour). It doesn’t keep well and is best served with saucy things to dunk it into (Baked Beans Chili), or plenty of butter.
Northern Style cornbread is more cake like, owing to the addition of flour. The crumb is more tender, it’s springy, it doesn’t crumble and it’s usually sweeter.
This Cornbread Muffin recipe is a Northern style cornbread. Except I’ve adapted it to my taste with the addition of creamed corn which you don’t usually find in either Southern or Northern cornbread. Stronger corn flavour, and makes it moister!
Cornbread muffins are the reason I ALWAYS have creamed corn!
It feels unnatural to say that cans of creamed corn are a staple in my pantry. But they are – and it’s because of these cornbread muffins (and this 15 minute Chinese Corn Soup!).
I make these Cornbread Muffins ALOT.
These are the muffins I take to BBQ’s when I’m asked to bring a side (or if I’m told not to bring anything at all 😂).
These are the muffins I can make as a side dish for a midweek dinner because they are terrifically quick to mix up.
And these are the muffins I would choose out of a Muffin Line Up alongside every sweet muffin in existence! (Not to undermine the fabulousness of sweet muffins – it’s just that I am a savoury gal).
Creamed corn substitute
If you can’t get canned creamed corn, use this as a substitute (we tried it and it’s near perfect): Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Measure out and use in place of canned creamed corn in this recipe
Cornmeal vs polenta
The key ingredient in Cornbread Muffins is yellow cornmeal. Cornmeal is ground dried corn kernels – it comes in fine, medium and coarse ground.
Confusingly, cornmeal is labelled as polenta here in Australia.
But actually, polenta is a porridge like Italian side dish (their mashed potato!) that is made from cornmeal.
Confused? Don’t blame you.
All you need to remember is this: If you’re in Australia, buy the yellow ground stuff labelled polenta. That’s cornmeal! Brands I use include Marco Polo and Il Molino (both sold at Woolworths). Do not get instant polenta.
How to make cornmeal muffins
One of those delightfully easy “mix wet, mix dry, mix wet and dry together” muffins!
Dry – Whisk the Dry ingredients in a bowl.
Wet – Whisk the Wet ingredients in a separate bowl.
Combine – Pour the Wet ingredients into the Dry ingredients.
Mix until just combined.
Fill a standard muffin tin (brush the holes with melted butter).
Bake for 20 minutes until the top is golden brown. Brush the tops with melted butter while hot, if desired. (I desire!)
How I eat cornbread muffins
These muffins are flavoured and moist enough to eat plain, especially when warm (fresh out of the oven or lightly reheated in the microwave). Having said that though, a little smear of softened salted butter will elevate it, then to take it over the top, add a little drizzle of honey. IT IS SO GOOD!
Then as a side dish, it is made for eating with southern and barbecue flavoured foods, such as:
A big pot of Southern Baked Beans
With these Cornbread Muffins being one of my personal favourite recipes and give that patience is not one of my greatest virtues, I first shared this recipe back when I started this website in 2014. I’ve been looking forward to updating this post with new photos and more importantly, adding a recipe video!
So to any Southerner reading this recipe – don’t judge me for using creamed corn in this! It might not be authentic but it’s darn tasty, with terrific corn flavour and these stay moist for days!!! – Nagi x
Watch how to make it
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Cornbread Muffins
Ingredients
Wet Ingredients
- 1/2 cup / 125 ml / 115 g butter , melted unsalted
- 2 eggs
- 3/4 cup / 185 ml milk , any fat %
- 1 CUP canned creamed corn (NOT 1 CAN!!!)
Dry Ingredients
- 3/4 cup yellow cornmeal (sold in packets labelled "polenta" in Australia) (Note 1)
- 1 1/2 cups (225g) flour (plain/all purpose)
- 1 tbsp baking powder
- 1/2 cup (110g) white sugar (can reduce to 1/4 cup)
- 1/4 tsp salt
Baking:
- Extra melted butter for greasing and brushing
Instructions
- Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
- Combine Dry ingredients in a bowl and give them a quick stir to combine.
- Whisk Wet ingredients in a bowl until combined.
- Pour Wet into Dry ingredients. Mix until combined.
- Spoon the batter into the greased muffin tray – use it all up, fill the holes right up!
- Bake in the oven for 20 minutes or until the top is golden brown.
- Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.
Recipe Notes:
Nutrition Information:
This Cornbread Muffin recipe was originally published in October 2014. Recipe slightly improved, rewrote post, new photos, recipe video added – it’s a total refresh!
Life of Dozer
It was raining today, so we went shopping (for ME!😂). I live in a VERY dog friendly neighbourhood!
The best cornbread recipe ever. Made it exactly as the recipe calls and loved it. I’ve tried a number of different recipes but this one is my favorite.
Thanks so much Lynn!
Best cornbread muffins I’ve ever made!
Wahoo, that’s great to hear Jenny!
I got so many compliments on these, this recipe is a keeper! Thank you!
Sweet mercy me, these were amazing. I’ve made them at least 6 times since finding the recipe, and the only slight tweaks I’ve made to satisfy my family are to use buttermilk, and I put a tablespoon of brown sugar into the 1/2 cup measure and the fill with white sugar. TO DIE FOR! I bake them in a stone muffin pan and they are now a weekly staple here, we have them with everything and eat the leftover muffins for breakfast, if they last that long. My mom said they’re the best she’s ever tasted. Thank you so much for this amazing recipe!
REPLY
These were delicious. I omitted the sugar completely as I wanted a savoury cornbread. I added 1/2 cup cheese (1/4 cup tasty & 1/4 cup parmesan) and used buttermilk instead of milk. Turned out very light and fluffy. Most were eaten while still warm.
I’m so glad it worked out for you Nadine!!
I would like to omit all the sugar too. What is “tasty” cheese?
This is a beautiful recipe. According to bootleg folklore in the South: If you are eating cornbread you can’t afford sugar. Northern states had most of the wheat and the bootleggers had most of the corn. More money in spirits. Many in the south consider it sacrilege to add sugar to cornbread. Today we use a premixed cornmeal/flour blend no sugar added. Usually made in a skillet.
Woah that’s interesting Michael!!
Does this recipe turn out OK with gluten-free flour ?
Has anyone tried these with gluten free flour? I need to take a “gluten free” side to a soup party on Sunday and thought these might work?
I haven’t tried Tracey, I feel like they would be more dense though – N x
I can’t stop making this recipe since I found it a few months ago. I use only a few tablespoons of sugar to keep them on the savoury side. I even bought a special tin that makes adorable square muffins especially for them. And I can even get small cans of cream corn that are the perfect amount for this recipe no waste!
Wahoo that’s great Dione!!
Best cornmeal muffin recipe! I’ve tried many recipes but yours is so far the best. Baked some this morning with a reduction of sugar to 1/4 cup. It was still sweet enough. Will be using your recipe from now on. Thank you for sharing.
I’m so glad you loved it Kristal!
Can honey be used in place of sugar? Any suggestions on how to account for the additional moisture? Maybe lessen the milk, but I have no idea how much. Thanks.
Hi Darlene, I haven’t tried to substitute with honey sorry!
My mother always made the absolute worlds best cornbread muffins. Hands down a solid ten. I have her recipe and now make them for my family. Well Nagi you just blew that notion right out of the water. I made your recipe and it’s beyond fabulous. No more mom’s muffins. On a scale of one to ten, the family gave your recipe a twenty-seven.
Thanks for sharing.
Don
Oh woah, that’s amazing Don! 🙌
Hi Nagi, can I ask what size tin of corn to buy to make the creamed corn sub?
Hi Sue, a 400g can – N x
Thank you, looking forward to trying your chilli with cornbread recipe soon 😊
These are perfect, Nagi! I made the muffins using “creamed corn” sub and they turned out great. Also, not too sweet, despite the fact I have added the 1/2 cup of sugar.
Thanks!
I’m so glad you loved them Zee!
Is the melted butter just for brushing the muffin tin or is it part of the wet ingredients?
Hi Kerry, the butter goes into the wet ingredients – you can see this in detail in the video above the recipe card – N x
Hey Nagi I have a few ears of fresh corn can I use that instead of the can corn??
Hi Patty, you really need the creamed corn for this one – N x
Once again, we have a Nagi winner! This is the first time I’ve cooked with ‘polenta’ and these scrumptious muffins are to die for! Slathered with butter, straight out of the oven. Must show restraint or I won’t eat my dinner! Thanks Nagi, I use your recipes at least 4 nights a week! Love the info, the photos, the video, the no fuss ingredients and the notes! Oh and of course Dozer! Woof!
I’m so glad you love them Margy!!! Butter is a must here – I’m with you on that!
I’m making these today! I added the cornmeal to the liquids and let it sit for 10 minutes to let the cornmeal absorb so it will be a little less gritty, then added the dry. This is recommended on the recipe on my Purity brand corneal so I thought I would try it!
What a great tip Dione, I’ll have to try!
Could you use this recipe in like a brownie tin rather than individual muffins? Just for aesthetics I need a square for a particular recipe haha
Hi Tahni, you sure can – I do it in a skillet here: https://letfedtende.today/skillet-corn-bread-creamed-corn/%3C/a%3E%3C/p%3E
I’ve made these muffins, twice. The first time, the muffins stuck to the pan liners, and didn’t brown, at all. I was going to ditch the rest of the creamed corn, but (having faith in any Nagi recipe!) I decided to try, again. I followed the recipe, exactly the same, each time. (Cutting the sugar to 2T.) However, second time around, I brushed the muffin pan cups with melted butter, instead of using the foil/paper liners. Plus, I was using a different oven, and a heavier muffin pan. The second time they rose beautifully, and baked to a lovely golden shade.) We like these muffins so much more than the drier, Southern cornbread. (My husband’s from New Orleans … high praise, indeed.)
That’s awesome Chris! I usually bake them straight in the tin without liners (I can’t stand peeling paper liners off anything 😂)
Mine didn’t have much corn flavor. Why is that? I used the Organics brand cornmeal, which I guess is too fine? How else can I add more corn flavor?
Hi Nagi.
Have you ever tried freezing these? any advise from others.
Thanks so much for all your recipes.
Hi Stephen, yes these are perfect to freeze!
Thankyou x
These freeze really well. I wrap then individually in cling wrap, then in foil. When reheating, I wrap them in foil and put them in the oven for 10 minutes. Delicious!