These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. A terrific side and great for snacking, these corn muffins keep for days. THESE are the muffins I make over and over and over again!
This Cornbread Muffin recipe was originally published in October 2014. Recipe slightly improved, rewrote post, new photos, recipe video added – it’s a total refresh!
While many people associate cornbread as a Southern staple, there’s actually two distinct types of cornbread in the States – Southern and Northern style cornbread.
Cornbread from the South is typically (and I use that word loosely!) more crumbly and less sweet, made with just cornmeal, no flour (or very little flour). It doesn’t keep well and is best served with saucy things to dunk it into (Baked Beans Chili), or plenty of butter.
Northern Style cornbread is more cake like, owing to the addition of flour. The crumb is more tender, it’s springy, it doesn’t crumble and it’s usually sweeter.
This Cornbread Muffin recipe is a Northern style cornbread.
Except I’ve adapted it to my taste with the addition of creamed corn which you don’t usually find in either Southern or Northern cornbread. Stronger corn flavour, and makes it moister!
CORNBREAD MUFFINS – THE REASON I ALWAYS HAVE CREAMED CORN
It feels unnatural to say that cans of creamed corn are a staple in my pantry. But they are – and it’s because of these cornbread muffins (and this 15 minute Chinese Corn Soup!).
I make these Cornbread Muffins ALOT.
These are the muffins I take to BBQ’s when I’m asked to bring a side (or if I’m told not to bring anything at all 😂).
These are the muffins I can make as a side dish for a midweek dinner because they are terrifically quick to mix up.
And these are the muffins I would choose out of a Muffin Line Up alongside every sweet muffin in existence! (Not to undermine the fabulousness of sweet muffins – it’s just that I am a savoury gal)
CREAMED CORN SUBSTITUTE
If you can’t get canned creamed corn, use this as a substitute (we tried it and it’s near perfect): Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Measure out and use in place of canned creamed corn in this recipe.
CORNMEAL VS POLENTA
The key ingredient in Cornbread Muffins is yellow cornmeal. Cornmeal is ground dried corn kernels – it comes in fine, medium and coarse ground.
Confusingly, cornmeal is labelled as polenta here in Australia.
But actually, polenta is a porridge like Italian side dish (their mashed potato!) that is made from cornmeal.
Confused? Don’t blame you.
All you need to remember is this: If you’re in Australia, buy the yellow ground stuff labelled polenta. That’s cornmeal!
With these Cornbread Muffins being one of my personal favourite recipes and give that patience is not one of my greatest virtues, I first shared this recipe back when I started this website in 2014. I’ve been looking forward to updating this post with new photos and more importantly, adding a recipe video!
So to any Southerner reading this recipe – don’t judge me for using creamed corn in this! It might not be authentic but it’s darn tasty, with terrific corn flavour and these stay moist for days!!! – Nagi x
Try these cornbread muffins with….
-
A big pot of Southern Baked Beans
WATCH HOW TO MAKE IT
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Cornbread Muffins
Ingredients
Wet Ingredients
- 1/2 cup / 125 ml / 115 g butter , melted unsalted
- 2 eggs
- 3/4 cup / 185 ml milk , any fat %
- 1 CUP canned creamed corn (NOT 1 CAN!!!)
Dry Ingredients
- 3/4 cup yellow cornmeal (called polenta in Australia) (Note 1)
- 1 1/2 cups (225g) flour (plain/all purpose)
- 1 tbsp baking powder
- 1/2 cup (110g) white sugar (can reduce to 1/4 cup)
- 1/4 tsp salt
Baking:
- Extra melted butter for greasing and brushing
Instructions
- Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
- Combine Dry ingredients in a bowl and give them a quick stir to combine.
- Whisk Wet ingredients in a bowl until combined.
- Pour Wet into Dry ingredients. Mix until combined.
- Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!
- Bake in the oven for 20 minutes or until the top is golden brown.
- Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
It was raining today, so we went shopping (for ME!😂)
Easy to make. I used 1/4 cup sugar and for me that was plenty. Next time I might even add some spring onions, sundried tomatoes, herbs etc and make them more savoury.
I’m from the south but I love northern cornbread too. Really regular southern corn bread is good but not as good as hot water corn bread or northern corn bread. I bet this knocks both of them out of the park like every other recipe from Nagi.
The best ever cornbread I’ve made
Can you replace the sugar with honey and is so how much.
Hi Nagi and Dozer,
My huge cat Tyger Bengali Thunderpaws would l8ve you, Dozer. He really likes dogs!
I am in the process of cooking this Brisket to take for some friends in Brisbane, 4 hours drive! A lovely chunk of brisket is in the sauce, having rested all night in its spice rub.
I now have to drive into town to buy ingredients for the corn muffins which sound great! I will let you know how it goes. By the way, I used grated onion and garlic as I didn’t have any powder!
Thanks for this recipe! Looking forward to dinner tomorrow night.
Jenny
Made these last minute to take to friends for impromptu dinner. Substituted 1/2 cup maple syrup for sugar and cut milk to 1/2 cup to accommodate extra moisture.
Here’s the hilarious part. Melted butter in microwave and forgot to add to batter.
At end of 20 min bake realized what I forgot. Melted 3/4 cup
Butter and gently poured on top of each muffin in two increments to let it soak in then back in oven for 3 min.
Loft and crumb on muffins was incredible without the butter fat in batter. Adding it once baked left these as pillow soft buttery corn delights.
Sometimes kitchen oops turn into a whole new idea!
Can I make these with buttermilk instead of regular milk? I’m always looking for ways to use up leftover buttermilk
So to answer my own question 😄: I made these muffins with buttermilk and Bob’s Red Mill 1-to-1 GF flour, and they turned out fabulous!!!
*I only used 1/4 cup sugar, which was plenty sweet enough for me.
you are now my go to website for new ideas- made corn muffins this morning another 10/10-moist , tasty and easy to follow – my end result looked like your photo- winner
Has anyone made these with jalapeños and cheddar and if so, how did they turn out?
After returning to NZ from the US, I wanted to make cornbread at home. Found this recipe – so easy and delicious! They came out perfectly.
Second time I’ve made them. I used GF flour and they’re amazing. Super for my hubby as a side carb to chilli, meats, stews and soups as the usual range of GF products are pretty dire. I made double to freeze them in twos. Thanks Nagi.
These muffins were fantastic. I cooked them exactly per the recipe. Just the right amount of sweetness.
Can you substitute the flour for gluten free flour?
I made this. I loved the flavor but texture-wise, the muffins were dense and extremely wet. I suspect my ratios are off. I use a scale and struggle with cup measurements.
How many grams/ml is the cup of creamed corn? Also, how many grams should the cornmeal be? I converted to weight and I think my results are wrong.
Thanks for any advice you can give me!
Just wondering if I could freeze these?
There are so many variations of cornbread and Nagi’s recipe is one of the best. It is delicious served warm and topped with maple syrup. I used buttermilk and reduced the sugar to 1/4 cup and baked it in a cast-iron skillet for those crunchy edges. Yum!
Made them about a two months ago to go with a chili. They were a hit along with my chili. I will be making them again tomorrow with my chili for my Godson.
I made 1/2 the cornbread muffin recipe (6 not 12 using the slide ruler on the top of the ingredients list) using my individual pie maker to cook them. I only had one egg left, so I had no choice but to make 6. They were so easy & quick to make to accompany our chili con carne cooked in the slow cooker. Perfect for hot summer days in Melb- no oven or stove top heating up the house late in the day.
PS Nagi, I do the same with the left over creamed corn- warmed up, on toast, topped with grilled cheese…. yummo.
Do we drain the creamed corn before adding to the recipe? Thanks!
Never drain creamed corn not for anything ever.
I love this recipe. I did not want to waste my can of creamed corn so I adjusted the ingredients to accommodate the extra 1/2 cup. I also used half and half instead. The corn muffins were great! Crispy edges and fluffy insides. They were addictive. I ate 3 before serving. Corn is my favorite vegetable but I am low carb so corn took a back seat but it is the holidays, I’ll get back to no corn later. Thank you for the recipe!