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!
Hallo, Nagi! Nice to see this recipe get a much deserved update. I may be branded a heretic for saying this, as a Southern Girl myself, but it is definitely a worthy accompaniment to all kinds of Southern dishes.
That said – What you say about ‘Southern’ cornbread is true – as far as it goes. The art of Southern cornbread is like the game of Go – conceptually simple, but difficult to truly master. It is true that Southern cornbread does not use flour – it has a much stiffer crumb than Northern and does tend to fall apart easily. It dries out very quickly, so you are correct that it does not keep well – it’s not really meant to.
But, fresh out of the oven, it’s plenty moist, and slathered with fresh, creamy butter, there’s nothing else quite like it. It’s ideal for soups and chilis because it’s so easy to crumble into them, but it’s great on its own as well.
The ingredients are as simple as it gets – a plain cornmeal batter with a touch of pepper and salt – but the Magic Ingredient is what really makes it work. Bacon Grease.
In the South, when you are taught to cook, the first rule you are given (at least in my family) is ‘Save all Bacon Grease – You will be instructed in its use later’. This is one of those uses. For the best cornbread, hot bacon grease is stirred into the batter, and then the batter is poured into a cast iron skillet that is well treated with more hot bacon grease before the whole thing is popped into the oven to bake. The fat in the batter adds flavour and helps bind the cornbread somewhat, while the grease in the skillet gives it a wonderful crust.
It’s not exactly the healthiest of sides, but it’s well worth the effort to master. (It’s also great to have for when you make a traditional cornbread dressing at Thanksgiving.)
Thanks again for all the recipes you share – I’ve enjoyed so many of them (and many from your Mom as well)!
Goddess bless.
Jaime, I am also a Southerner and, yes, we grew up using bacon grease. You never threw away bacon grease as it was always used for many types of Southern cooking. However, I don’t use it now, but it sure is good when making cornbread and seasoning vegetables! Growing up in “my neck of the woods” and in our family we NEVER put sugar in cornbread. That was like sacrilege. LOL! We would call cornbread with sugar “corn cake”. Also, I have an iron skillet that is ONLY used for making cornbread as it is seasoned to perfection and turns out perfect cornbread.
Nagi, your cornbread muffins look delicious, but I think I will leave out the sugar. I hope that won’t change the final product. I love all of your recipes. I also love Dozer. He is looking happy and healthy after his surgery.
Hi Naomi! Sounds like you made it the proper authentic way 🙂 Respect!!! 🙌🏻 N xx
“The art of Southern cornbread…” HOW RIGHT YOU ARE! RESPECT!!!! PS As for Save All Bacon Grease? Oh my you would be proud of the tub I am building in the fridge!!! N xx
I have never made cornbread from scratch, it is very difficult to find cornmeal in India 🙁 But there are some exotic stors, that sell these things. Trying this for sure!!
No polenta either?? In Australia, that’s what cornmeal is called 🙂 N x
I am a Southerner and my cornbread is not sweet. But no matter which type cornbread you make, creamed corn is a welcome addition. Hope to see you make Southern cornbread soon.
You want this Japanese-Aussie girl to share a real Southern Cornbread?? made the real proper way with bacon grease in a cast iron pan with white cornmeal??? No flour no sugar? 🙂 N x
My cornbread has a tablespoon of flour and uses any color meal. Bacon drippings are optional but pump up the flavor.
Your recipes are great!
Nancy
Oooh! that’s a GOOD idea, just a tiny amount of flour to help with structure!! I will try it! (Unless you care to share yours! I will credit of course 🙂 N x)
Cornbread has always been popular among Yankees too, but the Northern version is a bit different from those of our brethren South of the Mason-Dixon Line. It’s lighter, fluffier, sweeter, moister, and has a finer texture than the Southern version, and is baked in a cake pan or as muffins. In fact, the best Cornbread I’ve ever had in my life (and I’m not young) is to be found at the oldest restaurant in the US, The Union Oyster House, in Boston, Massachusetts. The recipe for it is requested so often, they hand out printed copies of a cornbread recipe on request–but it’s not their authentic recipe. I’ve never discovered a recipe for cornbread quite like it, though I’ve tried for many years. (And just found 3 more to try, claiming to be their recipe, too) They serve their cornbread with honey-butter and it’s truly divine! It’s almost cake-like, but with a cornbread flavor. Consequently, I’ve seen many recipes employing creamed corn as an ingredient, but have never made any of those. But, your corn muffins look like such great snack muffins, that I will be making your recipe! I’m a great fan of muffins!
Wynn! Thank you so much for that insight! I didn’t realise there were actually different versions of cornbread, I just thought I had amended a great southern classic to my taste! N xx
There are not as many types of regional cornbread as there are regional barbecue, but there is a great deal of contention about which is the best of both. It’s all a matter of personal preference, really, but most kids might prefer corn sticks over cornbread or muffins. I’d found them very appealing as a child…”corn sticks” baked in a form pan to resemble little ears of corn, what’s not to like about that? 🙂
I made these to go with your chilli con carne and they were delicious! I love that they were so much moister than traditional cornbread. I’m a Southern girl from the US that is now living in Australia and I’ve wanted to make cornbread before but didn’t know where to find cornmeal, so I was so glad to find out polenta was what I was after. I wonder if polenta would work for shrimp and grits? The grits I use would normally be white, so it might not be exactly the same thing.
Hi Cayla! I don’t think it’s the same thing. I’m on that mission myself so will share a grits recipe once I’m happy with it! N x
Cayla, don’t know where you live but cornmeal can be found in any grocery store in the baking and spices section. It can also be ordered online at Amazon.com. Good luck
Hi! I have just put the slow cooker on with your Shredded Beef Chilli, using Osso Bucco. Looking forward to it! I have a question re the Corn Muffins, do they need the sugar? Thanks
Hi Kathryn! You can reduce if you want 🙂 I’ve never cut it out!
Absolutely delicious! Made them using Woolworths gluten free flour and just a spoon (ordinary cutlery spoon) of honey instead of the sugar and it was perfect. Made them to go with your brisket and bbq sauce recipe which I’d added some dried chilli and tiniest bit of Tabasco too. We had them with and without the sauce and preferred them on their own, they are that delicious. The natural sweetness of the corn and small amount of honey I’d used meant they were more savoury than sweet but still sweet enough that it wasn’t like eating bland bread. Definitely making again and again!!
Love hearing that Chantal! Thanks for letting me know 🙂 Have a great weekend! N x
Hi Nagi,
I research recipes to make a rotating menu for child care centres. I am intrigued by these muffins. Would you think that some extra vegetables would go alright in these? I was thinking some red and green capsicum perhaps. Just to boost the required veggie intake for the day.
Also, so you think the ‘skillet cornbread would work better for us in terms of volume? We have 150 kiddo’s to feed afternoon tea to, so volume is key. Thanks Nagi and P.S. We are using your chicken and rice soup in our centres this winter!!
I love that idea Tiffany! I think capsicum would be a brilliant addition 🙂 And for ease of volume, yes I think the skillet cornbread would work better to feed lots of people! 🙂 N xx
Hello Nagi. I am Daniela, in Toronto, Canada.
Thank you for a lovely recipe. I’ve made the muffins twice in the last week. They are very delicious! I have sent your recipe to most of my friends to try and enjoy. 🙂
That’s wonderful to hear Daniela! Thanks for taking the time to let me know you enjoyed this! N xx
Hi, have you tried to substitute gluten free flour? Does it still work?
Thanks
I haven’t, sorry Rach!
These muffins were a hit with everybody at my Thanksgiving-Eve dinner. My only recipe modification was to use parchment paper muffin cups instead of nonstick spray in the muffin tray. With parchment paper, nothing sticks to the pan, and nothing sticks to the paper cup. The muffins are so good that it would be a shame to lose any part of one due to it sticking to the pan or an ordinary muffin cup.
I’m so thrilled to hear this was enjoyed by all Coleen!! Happy Thanksgiving! N x
Hi Nagi! I am looking forward to baking these today for tomorrow! Question for you: if I wanted to reheat what temp would you suggest, or would microwave for a few seconds work without making them hard? Perhaps you mentioned how to reheat and I missed it. Thanks so much! p.s. in your trip to the US you try to stop in Maryland as they are known for their crabs!
I’ve been to Maryland!!! That’s why we went – for their crabs, it was amazing!!! The whole batch of these on a plate on paper towels (to absorb moisture on base as it heats) will heat up in the microwave in about 1 minute. They will definitely NOT dry out because these are considerably more moist that traditional Southern Corn Bread. 🙂 N x
Hi Nagi! This recipe is great! You are correct – traditional Southern cornbread was not sweetened at all, but now most cornbread in the south is lightly sweetened, like your recipe. Sweetened cornbread such as the Jiffy corn muffin mix that’s popular here, is considered “northern” style cornbread in the South. I love it al!! I agree with Lynn above – you are my go to recipe source. You must be a Southerner at heart!
I LOVE SOUTHERN FOOD!! I think it’s my favourite type of American food, and actually one of my all time favourite foods from all over the world! N xx
Hi, will these be ok to make during the day to serve with dinner at night? Thanks 🙂
YES YES! 🙂 N x
I am going to make the corn bread muffins, but would like to know if I can use a little cayenne to “spice things up”
Definitely! YUMMO!
Hi! I just recently joined, when I was looking for Mexican style shredded beef/ chili con carne, etc! While doing so I came to the “Corn bread muffins” so I thought to give it a go, they are still in the Oven, but they do look promising! However I have to point out that the gram/ cup spoon ratio in your dry ingredients is incorrect, if I was working with my scales only I would be missing exactly half of the dried ingredients! For example: 1/2 cup of cornflour/ polenta does not equate to 60 g, but rather 125 g, 1.5 cup of self raising flour is certainly not 225g but rather 375 g ,but the liquid ingredients are correct! Will let you know how it ended!
Cheers
Max
Sydney
Australia
Hi Max from Sydney! 🙂 How’s the weather back at home? I’m in Tokyo at the moment, quite a contrast from the heat of Sydney I came from!! Hmm, I double checked my records and I do think that the weights are correct, the industry standard weight for 1 cup of flour in Australia (plain and self raising) is 150g. I do hope you enjoy it!! 🙂
Really good muffins!
Thanks Judy! 🙂
These muffins are so good! They taste even better the next day and they also freeze very well. I used a butter substitute and was glad it worked really well in the recipe. I’ll definitely be making these again.
Woo hoo! So glad you liked these K, I am VERY fond of them! 🙂 N x
THIS fool almost found a way to wreck it! I dumped in the whole can of creamed corn before I realized it said 1 CUP not 1 CAN! Luckily I was able to fish half the can’s worth out.
So glad you salvaged it! I will put CUP in caps!
I’ve got a few questions:
Polenta….I’m thinking you mean dry cornmeal since polenta to me is a cooked cornmeal mush. I’ve learned that capsicum is what I know as a pepper, so it may be a geographical thing. Could you clarify for me?
I make cornbread often, and I usually mix the dry ingredients and wet ingredients separately and then gently stir the wet into the dry until just moist, trying not to over-mix. With that in mind, I would mix the creamed corn with the other wet ingredients….am I correct? If that’s the case, for me, I’ll list the corn with the other wet ingredients so I don’t end up having to stir it in separately.
Looking forward to trying this! Thx!
Ahhhh YES Maret, thank you! It was brought to my attention recently that polenta and cornmeal are referred to differently from country to country! Yes it is cornmeal (we call it polenta here in Australia – it’s so confusing!). I’m updating the recipe now. N x