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Home Side Dishes

Cornbread Muffins

By:Nagi
Published:26 Sep '18Updated:13 Nov '20
355 Comments
Recipe v Video v Dozer v

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!

Close up of Cornbread Muffins in a basket, fresh out of the oven

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!

Close up of Cornbread Muffins in a muffin tin being brushed with butter

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.

 

What goes in Cornbread Muffins?

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! 

Preparation steps for Cornbread Muffins

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….

  • Chili Con Carne

  • Shredded Beef Chili Con Carne

  • A big pot of Southern Baked Beans

  • Slow Cooker BBQ Beef Brisket

  • Slow Cooker BBQ Pulled Pork

Cornbread Muffin broken in half slathered with butter and being drizzled with honey

Overhead photo of Cornbread Muffins in a basket

WATCH HOW TO MAKE IT

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Close up of Cornbread Muffins in a basket, fresh out of the oven

Cornbread Muffins

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Bread, Muffin, Side
Southern
4.99 from 106 votes
Servings12
Tap or hover to scale
Print
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Recipe video above. These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in a skillet.

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:

1. Cornmeal (polenta): In Australia, cornmeal is labelled as "polenta" in most supermarkets. Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn.
2. Flour - Can sub flour + baking powder with self raising flour.
3. STORING: These keep well for a 3 to 4 days in an airtight container. They are always best served warm with butter and honey, or something for dunking!
4. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (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). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.
5. WHAT THEY TASTE LIKE: Moist with a muffin like texture with a lovely corn flavour. A bit sweet (2 tsp sugar in each muffin) but not overly sweet (can reduce sugar) with a bit of gritty texture from the cornmeal which is a nice reminder that it's there. I am utterly in love with these Cornbread Muffins!
6. Leftover creamed corn: This is what I do (don't judge me!) - toast bread, heat corn, spread on toast, top with cheese, grill. Eat and be happy...
7. Nutrition per muffin.
Nutrition Facts
Cornbread Muffins
Amount Per Serving
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 195mg8%
Potassium 208mg6%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 10g11%
Protein 4g8%
Vitamin A 315IU6%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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!

Nutrition Information:

Calories: 231cal (12%)Carbohydrates: 32g (11%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 5g (31%)Cholesterol: 49mg (16%)Sodium: 195mg (8%)Potassium: 208mg (6%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 315IU (6%)Vitamin C: 1mg (1%)Calcium: 69mg (7%)Iron: 1.3mg (7%)
Keywords: Cornbread Muffins, Creamed Corn
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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355 Comments

  1. KSJ says

    March 10, 2023 at 5:56 pm

    5 stars
    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!

    Reply
  2. Melissa says

    December 24, 2022 at 10:09 am

    I love, love this recipe, however, I always use the whole can of cream corn and I don’t add anything extra – they turn out perfectly each time. I have been using the same recipe with the whole can for about 2 years now.

    Reply
  3. Marie-Louise Willis says

    December 18, 2022 at 2:06 pm

    5 stars
    Easy and delicious. I used GF SR flour, lactose-free milk and just under 1/4 cup sugar and they were perfect. We had them alongside a glazed ham (and other sides) for a pre-Christmas lunch and they were very popular. The kids were massive fans.

    Reply
  4. JB says

    November 12, 2022 at 1:04 pm

    Can yogurt be substituted for the milk?

    Reply
  5. Kathy says

    October 12, 2022 at 9:53 am

    5 stars
    So good! The crunchy edges are unique and delicious! Thank you for all the outstanding recipes.💕

    Reply
  6. Karen says

    September 6, 2022 at 12:13 pm

    Nagi, can I use Instant Polenta for this recipe or must it be the regular polenta?

    Reply
  7. Jesse says

    September 6, 2022 at 1:20 am

    5 stars
    Thank you for your clarity about 1CUP not 1 can of corn; though it still didn’t prevent me from making the mistake of dumping the whole can in, in my haste. But with that reminder I quickly tried to double the recipe and despite missing doubling the butter and the sugar, they actually turned out and taste good. I can’t wait to make them correctly!

    Reply
  8. Marianne says

    August 15, 2022 at 3:59 pm

    5 stars
    Such a simple and good recipe for corn bread. I’ve made it twice now. I hardly ever repeat recipes – as I’m always looking for something better – so when I repeat them, I really like it!! I’l keep making this one. I don’t feel like I have to look any further for cornbread.

    Reply
  9. Kathy says

    August 15, 2022 at 10:58 am

    5 stars
    So good! Not too sweet…I grew up eating cornbread and this is so much better…sorry, Mom! I was skeptical about how much went in each muffin spot. It seemed like way too much. The result was a bit of overflow that turned into a lovely, delicious crunchy edge everyone tried to call dibs on. I, of course, got first pick as the chef.😊. Thank you for another 10+ recipe. You are amaziing!!

    Reply
  10. Angela says

    July 20, 2022 at 7:27 pm

    5 stars
    So delicious! I made these today with my 4 yo and they are so so good. Husband even loved them and he is not a muffin man! 😂
    I used just under 1/4 cup sugar and I could reduce it further, that was plenty sweet enough for me, next time I think I’ll use 1/8 cup sugar.

    Thanks Nagi for your simple delicious recipes!

    Reply
  11. Lynn says

    June 25, 2022 at 7:41 pm

    5 stars
    Having limited experience eating cornbread, I made this expecting a sweet and dense bread but end up being so surprised by the fluffiest savoury muffin I’ve ever put in my mouth. I stuck with half cup of sugar and it didn’t end up too sweet – quite balanced in fact. First time buying a tin of creamed corn and cornmeal but I’ll be keeping them in stock at home always. Next time I will try to mix in some bacon, chives & shredded cheese!

    Reply
  12. Petra says

    June 25, 2022 at 3:23 am

    They are absolutely delicious 😋
    I made my own Creamed Sweetcorn as per your instructions.
    However, I found them rather crunchy inside. Is this because the polenta is not cooked?

    Reply
  13. Julie says

    June 4, 2022 at 2:07 pm

    5 stars
    Just made a batch of these to go with the healthy vegetable soup. OH MY!!! Absolutely sensational. We then had another one with golden syrup. What can I say. If we were served these in a restaurant we would be going back over and over. My husband says he is a very lucky man to have a wife who can cook so well. Thank you Nagi 😘😘😘

    Reply
  14. Marian says

    June 4, 2022 at 8:35 am

    The only tweak I made was to use buttermilk and half of the sugar I replaced with erythritol. These were absolutely delicious.

    Reply
  15. Mary Lou says

    May 13, 2022 at 3:40 am

    Can the batter be made ahead and refrigerated over night?
    Can buttermilk be substituted for whole milk?

    Reply
    • Nagi says

      May 13, 2022 at 6:05 pm

      Yes you could sub in buttermilk but the batter won’t last in the fridge. N x

      Reply
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