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!
0.06 cup / 15.42 ml milk , any fat %
0.08 CUP canned creamed corn (NOT 1 CAN!!!)
Dry Ingredients
0.06 cup yellow cornmeal (called polenta in Australia) (Note 1)
0.13 cups (18.75g) flou
Why have you used these measurements instead of the regular tsp or cup or….Im extremely confused and stupid.
I absolutely love your recipes but this one (the measurements) has me stumped !
Hello Raana! It sounds like you accidentally slid the recipe scaler aaaallll the way down and all the measurements changed! 😂
Can these be made with corn flour instead of corn meal / polenta?
Unfortunately no Ed, that will change the texture I’m afraid 🙂 N x
Can I use fresh corn off the cob maybe thickened “what” I am not sure…what do you think?
I could not find canned creamed corn where I live.
What could I use instead of that ingredient?
Hi Maria! Unfortunately I am not sure for this recipe, but if you search on Foodnetwork.com there is a good corn muffin recipe that does not use creamed corn. It is not quite as moist but still tasty!
Could you substitute buttermilk for the milk in this recipe?
My Grandson has a dairy allergy so I made the cornbread muffins using Almond Milk and Olive Oil (1/4 C. + 2 T.) and the muffins were excellent. I look forward to trying them with regular milk and butter!
That’s so wonderful to hear Lillian! Thank you for sharing that tip, others will be pleased to read that 🙂 N x
Being Vietnamese Australian I’ve never had cornbread before. Not even when I visited the U.S. twice! I followed your recipe but halved the sugar and boy these are AMAZING! Before taking the first bite, I just like to inhale the scent of the muffin. It’s devine. I made these to go with your chili con carne, also delish! First two recipes I tried from your site and I’m so glad I found you!! Love Dozed too, what a cutie. Keep up the great work Nagi!
I love hearing that Jessica! PS guess what – I’m in Vietnam right now! Responding to your message from Hanoi! 🙂 N x
Wow! Hope you have a great time Nagi.
Nagi…I made your Corn Muffins today…so Yummy…and “Corny”!
I am familiar w/corn meal muffins/cake, made from the regular corn meal, I will continue to make this recipe and the casserole, the soup, anything with corn in it is my favorite.\
Thanks
Enjoy your trip to Vietnam…should be a wonder trip.
Thanks Gaia!! I’m so glad you enjoyed these corn muffins Gaia!! N x
Hi Nagi, Made this last night with your Chille con carne recipe – both delicious! I made the cornbread as a loaf instead of muffins and it worked well with just a little extra cooking time. I’ll be making this again! and often.. thank you for the recipes, Marg.
That’s wonderful to hear Marg! Glad you enjoyed it 🙂 N x
These were delicious! I used 1/4 cup sugar which gave them a hint of sweetness, just the way I like. Thank you Nagi for another great recipe!
That’s wonderful to hear Naomi! Glad you enjoyed it 🙂 N x
Hi Nagi,
Can I make the corn muffins gluten free by leaving out the flour and using more of the corn flour?
I haven’t tried Lynda, I’m sorry! N x
Do you have any recipes that I could use to make corn bread without flour and gluten?
Hi Lynda! I don’t but if you look on the New York Times I have used their southern cornbread without flour and it was amazing!
I made this corn bread muffins, WOW, awesome. I was naughty and grated a bit of cheese in with the mix.
Yum.
Naughty? I’d say SMART 😂
I am a big fan of cornbread. Northern, southern, I love it all. As long as its cornbread. My mom used to make this cornbread (from a box) but she would always add a can of creamed corn it in and I loved it!
Here here Danielle! Give me all the corn bread!! 😂
Off topic comment!
I miss your inspiring and knowledgeable posts over at Food Bloggers Central. Do you have any plans to to release it works? http://www.foodbloggerscentral.com/proof-it-works-3-times/ I eagerly check for updates every few months.
Love,
A Struggling Blogger
Hi hun! How things change so swiftly! It’s been started and stopped several times. The challenge I face is that the landscape is changing so rapidly, I was finding it difficult to put pen to paper and give clear advice. There is nothing I hate more than false promises, and until I’m happy that I can clearly and confidently outline the steps, unfortunately I have this on pause. BUT – send me an email. Let’s have an offline chat! N x
Delicious! The kids loved it and several went up for seconds!
That’s great to hear!!! Especially that the kids loved it! N x
can you bake these as mini muffins or will they become too dry?
Oh no they will be LOVELY in mini muffin form!!!!
Writing from semi-rural Australia I find the interconnection in today’s world incredible: here a Japanese heritaged Australian talking about an American staple ! Nagi – I have used the polenta from supermarket shelves here forever and never ever thought of it as ‘cornmeal’ And have never had ‘creamed corn’ in the house ! But you have raised my curiosity with this beautiful dish and this will be taken further . . . . (Shush, Dozer – is she looking at ‘s’ or ‘m’ ?)
Gosh Eha, I have been making this since I first saw them on Food Safari about a decade ago 🙂 I became famous for these muffins! 😂
Gosh, Maeve O’Meara is still influencing our knowledge and cooking . . . am still following her . . .
Perfect! I am looking for a “feel good” snack. 😂 Will head to the store on Friday.
Hi Nagi,
It’s Great you’re having that “me” time. Hmmm …but I think Dozer is wondering about what he’s gonna wear 😂😂. Sooo adorable.
Happy Thursday! Hugs …😊
Don’t tempt me….. Hope you’ve had a great week Gail! Did you get up to anything exciting?? 🙂 N x
HA!HA!
I had an awesome week! Helped out two friends …one to move stuff to her new apt and the other to help her organize things before she leaves for the Netherlands (for a month) next week. Being a retiree is a fantastic thing 😂
Hello Nagi,
Over here in Spain I can’t get “canned creamed corn”. Could I just get a can of sweetcorn and zap it to death in a blender?
Lincoln, I was going to ask the exact same thing. In Greece we cannot get creamed corn either, only tinned corn kernels, but I would love to attempt this recipe. Hopefully someone will give some advice on what we should do.
Hi Emma! I would love to be able to help here but I’ve never tried it with homemade creamed corn. Homemade doesn’t quite have the same texture as canned creamed corn so I’m hesitate to give you a recipe for it and say that it will work with this muffin recipe. However, here is a corn muffin recipe made without creamed corn that I have made in the past – what I like to do is mix in corn kernels for extra corn flavour. While not quite as moist as mine, the flavour is absolutely fabulous and it was a huge hit with my friends! I hope to one day share a homemade creamed corn recipe that’s similar to the canned version 🙂 https://www.foodnetwork.com/recipes/ina-garten/corn-muffins-recipe-1948484
Thanks for getting back to me and thanks for the information.
Next time I have any corn left over I will experiment. I don’t like throwing food away, and if it doesn’t work out perfectly I have not lost anything as such.
Hi Lincoln! I wish I could say yes 🙂 Creamed corn has some kind of binder as well as partially zapped corn. It has been on my list forever to make a homemade version and a few people have asked the same thing so it’s given me a boot up the butt to get moving on it! I make a few dishes around the holidays that uses creamed corn so it WOULD be nice to have a homemade version. Thanks for asking! N x
With all this yummy food you have been making, you need a moist tender cornbread with it N!
I always have cans of creamed corn in my pantry too. When I made shepard’s pie I always use a can of creamed corn and a can of corn bc it’s creamier.
Dozer is thinking that you tricked him bc there’s no food in this store. 😂
Dozer wants to give you a big sloppy wet kiss for that meatball! 😂
Have a great day N! x
In Shepard’s Pie!!! Do you mean in the filling or in the potato topping??? N x
I put it in the filling and last time I made it I put sweet potatoes on top. So good N! x
Yuuuuuuummmm!!!
It’s hard to get tins of creamed corn here, can I blend a tin of corn kernels instead?
Hi Teresa! I wish I could say yes 🙂 Creamed corn has some kind of binder as well as partially zapped corn. It has been on my list forever to make a homemade version and a few people have asked the same thing so it’s given me a boot up the butt to get moving on it! I make a few dishes around the holidays that uses creamed corn so it WOULD be nice to have a homemade version. Thanks for asking! N x