Easy Cornbread Muffins — Sweet Southern Style

These sweet Southern-style cornbread muffins are fluffy, lightly sweet, and perfect for weeknight dinners or potlucks. They're quick to prepare and yield a comforting side that pairs well with many meals.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Side Dish

Cuisine: Comfort Food, Southern

Calories: 180

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup cornmeal Plain yellow cornmeal works best.
1 cup all-purpose flour If using gluten-free, opt for a 1 to 1 blend.
1/4 cup granulated sugar You can reduce for less sweetness.
1 tbsp baking powder Ensure it’s fresh for proper rising.
1/2 tsp salt Balances sweetness.

Wet Ingredients

1 cup milk Regular milk or buttermilk is preferred.
1/2 cup melted butter Can substitute with neutral oil.
2 large eggs For a vegan option, use a flax egg.

Method

Preparation

Preheat the oven to 400°F (200°C) and grease a muffin tin or place liners in it.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.

Baking

Fill each muffin cup about 3/4 full with batter.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Brush the tops with melted butter immediately after removing from the oven.

Notes

Store muffins in an airtight container to retain moisture, using a paper towel technique for added softness. They can also be frozen for later use.