Cornbread Muffins

Name: Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Southern
Ingredients: 1/2 cup (115g) Unsalted butter (melted, for batter); 2 Eggs (large, for binding and moisture); 3/4 cup (185ml) Milk (any fat percentage, for a tender crumb); 1 cup Creamed corn (canned, not one full can (see Note 4 for substitute)); 3/4 cup Yellow cornmeal (labeled as polenta in Australia, not instant (see Note 1)); 1 1/2 cups (225g) Plain flour (all-purpose, or self-raising flour to replace flour and baking powder (see Note 2)); 1 tbsp Baking powder (ensure fresh for best rise); 1/2 cup (110g) White sugar (reduce to 1/4 cup for less sweetness); 1/4 tsp Salt (enhances flavor); extra Unsalted butter (melted, for greasing and brushing (optional))

These Southern-style Cornbread Muffins are irresistibly moist and packed with sweet, buttery corn flavor, thanks to a generous scoop of creamed corn in the batter. With a tender crumb and a golden, slightly crisp top, they’re perfect as a side for Chili Con Carne, Southern feasts, or just enjoyed warm with a drizzle of honey. No need for extra butter—these muffins are deliciously satisfying on their own! Easy to whip up and ready in just 30 minutes, they stay fresh for days and can also be baked in a skillet for a classic twist.

Cuisine	Southern
Category	Muffin
Prep Time	10 minutes
Cook Time	20 minutes
Rest Time	5 minutes
Total Time	35 minutes
Servings	12 servings
Difficulty	Easy
Published	8/18/2025

Instructions

1
Preheat oven to 180°C/350°F (160°C fan-forced). Brush a 12-hole standard muffin tin generously with melted butter.
2
In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Stir briefly to mix.
3
In a separate bowl, whisk melted butter, eggs, milk, and creamed corn until smooth and well combined.
4
Pour wet ingredients into dry ingredients. Stir gently until just combined, ensuring no dry patches remain but avoiding overmixing.
5
Spoon batter evenly into the muffin tin, filling each hole to the top.
6
Bake for 20 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
7
Remove from oven. Optionally, brush muffin tops with melted butter for extra richness. Let cool in the tin for 5 minutes.
8
Transfer muffins to a wire rack to cool slightly. Serve warm for the best flavor, with butter and honey if desired.

Nutrition Information

Calories	231
Protein	4g
Carbohydrates	32g
Total Fat	9g
Saturated Fat	5g
Polyunsaturated Fat	1g
Monounsaturated Fat	2g
Trans Fat	0.3g
Cholesterol	49mg
Sodium	195mg
Potassium	208mg
Fiber	1g
Sugar	10g
Vitamin A	315IU
Vitamin C	1mg
Calcium	69mg
Iron	1.3mg

Recipe Notes

Cornmeal – In Australia, look for “polenta” in supermarkets (e.g., Marco Polo or Il Molino brands at Woolworths). Avoid instant polenta, as it won’t give the right texture. Cornmeal adds the signature gritty, corny texture.
Flour substitute – Replace flour and baking powder with self-raising flour for convenience, though the rise may be slightly less pronounced.
Creamed corn substitute – If canned creamed corn is unavailable, use 1 can of corn kernels. Blend corn with 1/3 of the can’s liquid and 1 tbsp flour until mostly smooth with some chunks (not pureed). See recipe video for texture guidance.
Storage – Store in an airtight container for 3-4 days. Reheat gently to serve warm for the best taste. Perfect with butter, honey, or as a side for chili or Southern dishes.
Serving suggestion – These muffins shine as a side for Chili Con Carne or any Southern meal. For a fun twist, spread leftover creamed corn on toast, top with cheese, and grill for a quick snack.
Texture and flavor – Expect a moist, tender muffin with a subtle sweetness (reduce sugar to 1/4 cup for a less sweet version) and a slight grit from cornmeal, which adds authentic cornbread character.
Skillet option – Pour batter into a greased 8-inch cast-iron skillet and bake for 25-30 minutes at the same temperature, until golden and a skewer comes out clean.