Homemade Southern-Style Cornbread Muffins Recipe

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs

Steps and instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease or line a 12-cup muffin tin.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Evenly distribute the batter among the muffin cups, filling each about 2/3 full.
Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then remove them to a wire rack to cool completely. Serve warm or at room temperature.

Tools for making

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for whisking together the buttermilk, melted butter, and eggs.
Muffin Tin - A 12-cup muffin tin for baking the cornbread muffins.
Muffin Liners - Optional, but can be used to line the muffin tin for easier cleanup and removal of the muffins.
Wire Rack - Used for cooling the muffins after baking.
Measuring Cups and Spoons - For accurately measuring the ingredients.
Spatula - Used for mixing the batter and scooping it into the muffin cups.
Oven - To preheat and bake the cornbread muffins.

Recipe variations

Replace the all-purpose flour with whole wheat flour for a healthier option.
Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy twist.
Add 1/4 cup of finely chopped jalapenos for a spicy kick.
Swap the buttermilk for sour cream or Greek yogurt for a tangier flavor.
Add 1/2 cup of cooked crumbled bacon for a savory twist.
Add 1/2 cup of canned corn kernels for extra texture and sweetness.
Sprinkle a mixture of cinnamon and sugar on top of each muffin before baking for a sweet and crunchy crust.
Replace the regular butter with melted browned butter for a nuttier flavor.
Make it vegan by using plant-based milk (such as almond milk) and substituting the eggs with flax eggs or applesauce.
Add a handful of chopped fresh herbs, like parsley or chives, for an herby flavor.

Recipe overview

Cornbread muffins are a classic comfort food, perfect for breakfast, as a snack, or as a side dish for your favorite soups and stews. This recipe makes 12 light and fluffy muffins, with a perfect balance of sweetness and cornmeal crunch. They're quick and easy to make and use common pantry ingredients. Whether served warm from the oven with a dab of butter, or enjoyed at room temperature, these cornbread muffins are sure to please. Let's get started!

Common questions

Can I use a different type of flour? Yes, you can substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend if desired.
Is it necessary to use buttermilk? Yes, buttermilk helps to create a tender and moist texture in the cornbread muffins. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Can I use vegetable oil instead of melted butter? Yes, you can use vegetable oil as a substitute for melted butter in this recipe. The texture of the muffins may be slightly different, but it will still work.
Can I add additional ingredients, like cheese or jalapenos? Absolutely! Feel free to customize your cornbread muffins by adding shredded cheese, diced jalapenos, or any other mix-ins that you prefer.
How should I store the leftover muffins? Store the leftover muffins in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, you can refrigerate them for up to 5 days or freeze them for up to 3 months.

Serving dishes and utensils

Muffin tin - A 12-cup muffin tin is needed to bake the cornbread muffins.
Mixing bowl - A large mixing bowl is essential for combining the dry ingredients.
Whisk - A whisk is needed to thoroughly whisk together the wet ingredients.
Spatula - A spatula is helpful for gently folding the wet ingredients into the dry ingredients.
Wire rack - A wire rack is useful for cooling the muffins after baking.
Toothpicks - Toothpicks can be used to test the doneness of the muffins by inserting them into the center.
Oven mitts - Oven mitts are necessary for safely handling the hot muffins and muffin tin.

Origin stories

Cornbread has a rich history deeply rooted in Native American cuisine. Long before European settlers arrived, Native Americans were grinding corn into cornmeal and using it to make a variety of dishes, including a flatbread that was the precursor to modern cornbread. When European settlers arrived in America, they incorporated their own cooking techniques with cornmeal, leading to the creation of the cornbread we know and love today. It's a staple food in the Southern United States, with each region having its own specific style. Some prefer it sweet and cake-like, while others stick to a more traditional, savory recipe. The Cornbread Muffin is a delightful twist on this classic dish, offering the same wonderful flavors in a convenient, portable form.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.