I originally published this recipe in 2015 and have since added new photos and a video tutorial. My favorite cornbread recipe has become a favorite of hundreds of readers, too. It’s tender, buttery, and—the best part of all—it’s NOT dry. It’s also supremely versatile. Bake the cornbread in a skillet or a regular baking pan, or bake it directly on top of chili like I do in my cornbread chili casserole. It’s a quick, easy, and satisfying side dish. And today I’m sharing how to make a muffin version.
These Cornbread Muffins Are:
Buttery and slightly sweet. Moist & tender, not dry in the least. Easy to make—no mixer needed! A delicious side dish for so many meals. Or just a tasty snack!
Important Ingredients (& Why You’re Using Them)
Cornbread Muffins Batter: Fill It High!
The batter for these cornbread muffins comes together quickly with just a couple bowls and a whisk. It’s very thick, so you can fill the muffin liners all the way to the top without risking over-spreading (…into mushroom-looking muffins). One reader, Parks, commented: “Easy recipe to follow, quick to make, and turned out fabulously! Moist in the middle, crunchy on top, and delicious. I made them to accompany chili. Will add this recipe to my regulars. ★★★★★“ Don’t over-mix; you want to stir until just combined. Success Tip: Bake the muffins for 5 minutes at 425°F, then reduce the temperature to 350°F for the remaining bake time. This initial high oven temperature lifts the muffin top up quickly and creates a tall, crusty cornbread crown. The best! I use this trick for my base muffin recipe and pretty much all muffin recipes I develop and publish.
Optional Add-ins
Serve Cornbread Muffins With…
Sweet Potato Turkey Chili Cilantro Lime Chicken Light Chicken Corn Chowder Slow Cooker Chicken Chili Sweet Chili Chicken Maryland Crab Soup
Shredded cheese: 3/4 cup of cheddar, monterey jack, or pepper jack cheese all taste great in these corn muffins. Corn: 1 cup of cooked or canned (and drained) corn kernels amp up the sweet corn flavor and introduce another texture to the muffins. I always include corn in this skillet cornbread recipe. Scallions: 1/4 cup of chopped spring green onions are a wonderful addition here, as well. Bacon: Crumble or chop 6 strips of cooked bacon and add to the batter for a cornbread muffin that would taste incredible alongside eggs, quiche, or frittata for brunch. Jalapeño peppers: Spice things up a bit with 1–2 chopped jalapeños. I LOVE these.
And of course, homemade honey butter is always fantastic with cornbread muffins.
