Cornbread Muffins

Corn Muffins

I gave you a little preview of these Cornbread Muffins in my Split Pea Soup with Ham post earlier this week – they’re my favorite accompaniment to soup or chili. Everyone likes their cornbread a little bit different. For me, the best kind is on the sweet side and definitely not dry. This recipe, from a box of corn meal, is just that. It comes together so fast that I actually made a second batch while the first was in the oven – I wanted to give a bunch away and freeze some too.

Cornbread muffins always remind me of my seventh grade science project. I chose to do a project on gluten, of all things. I made several different batches, some of which I “stirred just until blended” (as most muffin recipes advise) and others which I beat the heck out of. Of course, the gently stirred batches came out perfectly nice and fluffy while the ones that developed gluten from all the overmixing had big holes and were tough and pointy. Twenty years later I’m still extra-careful with my muffin-stirring…but I think I actually got a B on the project for not displaying all of my test cases, just the prime examples. Which may be why I’m a food blogger today and not a research scientist. 🙂

Corn Muffins

Cornbread Muffins
From the Sweet Corn Muffins recipe on the side of the Albers Yellow Corn Meal box

Makes 18 to 20 muffins


1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted


Preheat oven to 350°F. Grease or paper-line 18 to 20 muffin cups

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.

Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

For corn bread:

Pour batter into a greased 8-inch square baking pan. Bake for 35 minutes or until a wooden pick inserted in the center comes out clean.

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  1. Maria wrote:

    I will have to try these the next time I make chili. They look perfect!
    .-= Maria´s last blog ..Roasted Butternut Squash Pizza with Caramelized Onions and Rosemary =-.

    Posted 10.23.09 Reply
  2. I grew up with cornbread made straight from the Jiffy mix, and I’m still partial to it. It’s more on the cakey, sweet side. Sometimes I’ll throw in some green chile peppers, too.
    .-= Lydia (The Perfect Pantry)´s last blog ..Other People’s Pantries #91 =-.

    Posted 10.24.09 Reply
  3. katie wrote:

    Kathy, these were delicious! I made them to go with my chili last night. Perfect amount of sweetness and very moist, thanks!
    .-= katie´s last blog ..Fall Favorites! =-.

    Posted 11.3.09 Reply
    • Kathy wrote:

      Excellent! I’m so glad you liked them 🙂

      Posted 11.3.09 Reply
  4. Lauren wrote:

    Thanks Kathy,

    I was looking for American recipes to go with our Down Under Thanksgiving celebration (our daughter was born in the US). Your recipe made enough for our lunch, our guests and the freezer (will be great for school lunches). And my daughter loves them!

    Posted 11.26.10 Reply
    • Kathy wrote:

      Fantastic – so glad you enjoyed them, Lauren!

      Posted 11.26.10 Reply
  5. Kate wrote:

    THANK YOU for helping me fix my cornbread craving. I have been craving cornbread for a week and I finally bought an 8-inch pan, only to fill it with a horrible recipe (which I followed to the letter). However I immediately turned around and made this, and it is SO good. I think I might sprinkle a little sugar over them next time before baking so they have an extra-sweet top. Thanks again!

    Posted 7.29.11 Reply
    • Fantastic! So glad all worked out well. 🙂

      Posted 7.29.11 Reply
  6. Jess Fee wrote:

    I made your corn muffins to go with my chili tonight. They where a big hit with my Boyfriend and I. Thanks for the recipe post! 🙂

    Posted 2.7.12 Reply
  7. Arielle Swee wrote:

    Thank you so much for the amazing recipe! They are in the oven now… I tweaked it a tiny bit and added a splash of butter flavoring…. hopefully it doesn’t ruin them!

    Posted 2.19.13 Reply