Cornbread Muffins

Tender, savory, sweet, and full of corn flavor, this recipe for cornbread muffins makes an easy side for chili, stew, barbecue, and everyday meals.

I made a big pot of chili and a loaded garden salad for dinner, and wanted to prepare some cornbread to pair with them. Instead of my go-to cornbread recipe, I made this easy cornbread muffin recipe from Recipe Tin Eats, which intrigued me because it uses some creamed corn. These flavorful cornbread muffins were sweet, savory, and delicious, slathered with butter.

Cornbread Muffins

Wet Ingredients:

• ½ cup unsalted butter, melted, cooled
• 2 eggs
• ¾ cup milk
• 1 CUP canned creamed corn  (8.5 oz can)

Dry Ingredients:

• ¾ cup yellow cornmeal  (fine or medium coarse)
• 1½ cups flour
• 1 tbsp baking powder
• ½ cup white sugar (can reduce to ¼ cup)
• ¼ tsp salt

How to Make Cornbread Muffins

Preheat the oven to 350 degrees. Coat a muffin tin with melted butter or cooking spray.

Whisk together the melted butter, eggs, milk, and a cup of creamed corn until well combined.

Whisk together the yellow cornmeal, flour, baking powder, sugar, and salt until well combined.

Pour the wet ingredients into the dry ingredients and mix until combined.

Pour the batter into the muffin tin all the way to the top of each cup–use all the batter between the 12 muffin cups.

Place in the oven to bake for 20 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.

Brush the tops with melted butter, if desired.

Cool for a few minutes before moving them to a wire cooling rack.

Cornbread Muffins

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Breads and Muffins

Cuisine: American

Servings: 12 Cornbread Muffins

Author: Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Wire Cooling Rack

Ingredients

Wet Ingredients:

• ½ cup unsalted butter melted, cooled
• 2 eggs
• ¾ cup milk
• 1 CUP canned creamed corn (1 (8.5-oz) can)

Dry Ingredients:

• ¾ cup yellow cornmeal fine or medium coarse
• 1½ cups flour
• 1 tbsp baking powder
• ½ cup white sugar can reduce to ¼ cup
• ¼ tsp salt

Instructions

• Preheat the oven to 350 degrees. Coat a muffin tin with melted butter or cooking spray.
• Whisk together the melted butter, eggs, milk, and a cup of creamed corn until well combined.
• Whisk together the yellow cornmeal, flour, baking powder, sugar, and salt until well combined.
• Pour the wet ingredients into the dry ingredients and mix until combined.
• Pour the batter into the muffin tin all the way to the top of each cup–use all the batter between the 12 muffin cups.
• Place in the oven to bake for 20 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.
• Brush the tops with melted butter, if desired.
• Cool for a few minutes before moving them to a wire cooling rack.

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