These easy, totally made-from-scratch cornbread muffins are the perfect accompaniment for soups, chilis, and your holiday ham or turkey! Feel free to adjust the sweetness as desired to suit your palate as you do with my Jiffy cornbread – not everyone likes sweet cornbread like I do!
The Best Cornbread Muffins
Cornbread muffins are a southern tradition for a reason – they are not only made out of affordable and easy-to-get ingredients, but they taste amazing piping hot as a side dish and slathered with salty butter! Whether as the base for chili or served underneath some sopping wet and juicy brisket, cornbread is the perfect carb for any meal!
The Best Cornbread Muffins Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Butter, melted and then cooled
• Sour cream
• all-purpose flour
• Yellow cornmeal
• Baking powder
• White sugar
• Can of corn kernels drained well
How To Make The Best Cornbread Muffins
• Spray a 12 well muffin tin with some non-stick cooking spray (you can also use muffin liners as well
• In a small bowl, whisk the melted butter, honey, eggs, sour cream, and buttermilk until combined together
• In a separate, medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt
• Pour the wet ingredients into the dry, stirring gently until just combined
• Stir in the corn kernels until just mixed through
• Divide the batter evenly between the muffin wells
• Bake in a preheated oven at 350 Fahrenheit for 15 minutes, or until a toothpick inserted into the center comes out clean
• Remove from the pan and then cool for 5 minutes, serving warm
How To Stop Your Muffins From Sticking
The most annoying part about making muffins, or any kind of baked food at all, is trying to figure out how to stop it from sticking.
Muffins especially love to stick to the pan, forcing you to have to lever it out with a spatula or just eat it straight out of the tin with a spoon.
To avoid sticking, you have a few different options.
The simplest is probably some non-stick spray, made of some low-calorie oil; you just spray the entire tray with the oil and then pour your batter in. The only problem is that it is very easy to accidentally miss some of the tray, resulting in some unwanted sticking.
The other option is some simple muffin liners. This makes it impossible for the batter to stick to anything, as the paper liners literally peel right off after baking.
These work great, but it is so incredibly easy to accidentally overfill a muffin liner or miss it as you are pouring the batter in, resulting in some burnt batter around the muffin wells.
The tastiest option might be to just rub the entire tray with softened butter or bacon grease! The butter will stop the muffins from sticking to the tray perfectly, as well as making it taste buttery or bacony and rich on the outside, helping to crisp up the exterior as it bakes.
An added benefit to the butter/bacon option is that it is really easy to see where you miss a spot on the tray, making it unlikely you will get dry spots.
Choose whichever option best works for you – or, to be scientific about it, do all of them at once with the same recipe. Divide up the batter and the tray into thirds and see which method is best!
What Kind Of Cornbread Are These Muffins?
A lot of people get very heated about cornbread, both as to its origins and whether or not any recipe is really a “true” cornbread.
On the spectrum of Southern, corn, and water only cornbread to a fancy, jalapeño and cheddar Northern cornbread, this recipe falls somewhere in the middle, with maybe a bit of a leaning more towards the North.
The use of buttermilk and sour cream not only provides a rich and nutritious flavor base for the muffins but also provides some much-needed sourness to help cut through all the richness.
The use of sugar and honey doesn’t really turn this into a proper sweet cornbread but helps to amplify the already slightly sweet flavor of the yellow cornmeal.
The addition of some actual corn kernels also makes for an even tastier base, as it provides a ton of textural difference and some unique flavors.
And these taste FAN-TASTIC, so that’s all that matters!
Looking for more delicious Thanksgiving recipes for side dishes? Try:
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The Best Cornbread Muffins
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Appetizer, Side Dish
- 12 muffins
- Karlynn Johnston
- ½ cup salted butter melted and cooled
- 2 tablespoons honey melted
- 2 large eggs
- 1/4 cup sour cream
- 3/4 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 cup white sugar
- 1/2 teaspoon salt
- ¾ cup canned corn kernels drained well
- Preheat the oven to 350°F. Spray a 12 well muffin tin with non-stick cooking spray. You can line the wells with muffin liners as well, but greasing the tins ensures a crispy exterior.
- In a small bowl, whisk the melted butter, honey, eggs, sour cream and buttermilk together until combined.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
- Pour the wet ingredients into the dry, then stir gently until JUST combined. Stir in the corn kernels until mixed though.
- Divide the batter evenly between the prepared muffin wells.
- Bake in the preheated oven for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven. Let the pan cool for 5 minutes, then turn out the muffins onto a plate. Serve warm for the best texture.
- Adjust the sugar in this recipe to your personal tastes. I like a good sweet cornbread!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.