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 are 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! Brands I use include Marco Polo and Il Molino (both sold at Woolworths). Do not get instant polenta.
How to make cornmeal muffins
One of those delightfully easy “mix wet, mix dry, mix wet and dry together” muffins!
Dry – Whisk the Dry ingredients in a bowl.
Wet – Whisk the Wet ingredients in a separate bowl.
Combine – Pour the Wet ingredients into the Dry ingredients.
Mix until just combined.
Fill a standard muffin tin (brush the holes with melted butter).
Bake for 20 minutes until the top is golden brown. Brush the tops with melted butter while hot, if desired. (I desire!)
How I eat cornbread muffins
These muffins are flavoured and moist enough to eat plain, especially when warm (fresh out of the oven or lightly reheated in the microwave). Having said that though, a little smear of softened salted butter will elevate it, then to take it over the top, add a little drizzle of honey. IT IS SO GOOD!
Then as a side dish, it is made for eating with southern and barbecue flavoured foods, such as:
A big pot of Southern Baked Beans
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
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 (sold in packets labelled "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:
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!
Life of Dozer
It was raining today, so we went shopping (for ME!😂). I live in a VERY dog friendly neighbourhood!
So good! The crunchy edges are unique and delicious! Thank you for all the outstanding recipes.💕
Hi! Dumb question. I see “1/2 cup melted unsalted butter” as one of the ingredients. Later, you say to brush muffin tin with melted butter, then after to mix the wet ingredients.
Is the 1/2 melted butter all for the wet portion of ingredients (and butter for brushing on the pan separate)?
Thanks!
Thanks so much for providing a substitute for canned creamed corn, as it is impossible to find in Norway where I live. My question is what is the size of the can of corn that should be used? Thanks 😊
Nagi, can I use Instant Polenta for this recipe or must it be the regular polenta?
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!
I made these last night and they are perfect! I reduced the sugar to 1/4 cup as suggested so I figured it was then fair play to drizzle honey over them 🙂 Buttery and sweet with a little bit of crunchy grittiness from the polenta, I ate three while they were meant to be cooling on the rack! Thanks for the beautiful recipe.
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.
Hi Nagi,
Help!! I love your recipes. I tried this, but my cornbread tasted gritty – perhaps I bought the wrong cornmeal size? How can I make the cornmeal not gritty?
Thank you
Vivienne
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!!
I tried this recipe and I loved it! I hope you guys loved it as much as I did. I found a new tool called the Kernel Razor that made getting the kernels off the cob so much easier!
I tried this recipe and I loved it! I hope you guys loved it as much as I did. I found a new tool called the Kernel Razor that made getting the kernels off the cob so much easier!
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!
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!
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?
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 😘😘😘
The only tweak I made was to use buttermilk and half of the sugar I replaced with erythritol. These were absolutely delicious.
Can the batter be made ahead and refrigerated over night?
Can buttermilk be substituted for whole milk?
Yes you could sub in buttermilk but the batter won’t last in the fridge. N x
Made these several times and they are always delicious. Just wondering if they would freeze well like regular muffins?
They do freeze well Julia – I freeze them in a ziplock bag! N x
Hi Nagi, our visiting Bahamian friend says these are yummy and close to be authentically Southern. Should I lower the oven temperature for a fan forced oven? Thanks heaps we have cooked these alot during our friends Aussie holiday🤗🐾💚
No Marie – just use 180C in both fan and non fan ovens for this one! N x
Fantastic recipe.. I used coconut milk and 1 tblsp lemon juice and then mixed in some sundried tomato, chilli, cheese and chives… it’s such a flexible base recipe 😁 thank you!!
Woo hoo!! I am thrilled that you liked the muffins Shaz!! N x
Wonderful recipe. Delicious results. Made this for the first time tonight to go along side a pot of chili con Carne. I used the metric weight measurements and finely ground corn meal ( all my grocery store had here in Canada) I followed the recipe exactly as written and the muffins grew quite large during baking and didn’t collapse at all while cooling. They were light and fluffy, not dry at all as my usual cornbread tends to turn out. Thank you for the fantastic recipe!
Going to try your yogurt lemon cake tomorrow 😋
Woo hoo!! That’s great Sandra – so happy you enjoyed them! N x