This Easy Homemade Cornbread Muffins recipe is made from scratch and is the best sweet or savory appetizer to add to your dinner spread. Serve these cornmeal muffins with warm butter.
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My favorite thing to make for Sunday dinners and the holidays is cornbread! I love these corn muffins because they are so great for portion control and they are easy to freeze to enjoy later.
What's the difference between corn muffins and cornbread muffins? Some will argue that corn muffins are sweeter, as cornbread is traditionally served savory. I also see the words used interchangeably. You can easily make them sweet or savory by adding or omitting sweetener.
Table of Contents
How to Get Crispy Muffins
You will need to add the muffin batter to a hot muffin tin in order to get crispy muffins. This will also help prevent the muffins from being crumbly.
Grease the bottom of the muffin tin cups and place them in a 400-degree oven for 10 minutes.
Are the Muffins Sweet?
Traditional, authentic Southern cornbread isn't served sweet. However, lots of people love sweetened cornbread, especially when served in muffin form! Do what works for you. Add sugar or sweetener if you wish. The instructions include information for how to do this.
How to Make Southern Soul Food Cornbread Muffins
Detailed instructions and measurements for the ingredients can be found in the recipe card at the bottom of this post.
- Grease the muffin cups and place the muffin tin in the oven to warm.
- Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
- Next add in the eggs, ¼ cup butter, and buttermilk. Stir to combine.
- Pour the mixture into the muffin cups, reserve about an inch from the top of each tin.
- Bake.
Baking Temperature
The cornbread should be baked in the oven on 400 degrees.
How Long to Bake
These will take 18-25 minutes. Mine are ready around 20 minutes. You want them to look golden brown and use a toothpick to test the center of one. Ensure the toothpick returns clean.
If you over-bake them, it will result in burnt bottoms and edges.
What Kind of Cornmeal to Use
You will need yellow cornmeal along with all-purpose flour, baking powder, and salt.
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How to Keep the Muffins Moist
Tough and dry muffins are a result of over-mixing the batter.
Why Do my Muffins Crumble?
Southern cornbread is meant to crumble some, period. However, you should avoid over-mixing the muffin batter. That will cause them to crumble and split on top at the surface. Only mix well enough to combine the ingredients. This is a common baking rule of thumb.
Additional Add-ins and Substitutions
You can fold these in as you mix the batter.
- Fresh Blueberries (Frozen will get soggy)
- Jalapenos
- Cheddar Cheese
- Honey
- Maple Syrup
- Bacon
How to Store It/Can the Muffins be Made Ahead?
You can store it tightly sealed in the refrigerator for up to a week.
Freezer Tips
You can freeze the muffins tightly sealed and covered for up to 2-3 months. Thaw them on the counter for a few hours.
More Cornbread and Biscuit Recipes
Honey Cornbread
Homemade Southern Style Cornbread
Air Fryer Cornbread
Jalapeno Cheddar Cornbread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Sweet Potato Biscuits
Homemade Blueberry Cornbread
Cornbread Casserole
Seafood Cornbread Dressing Recipe
Pair With these Main Dish Recipes
Cajun Roasted Turkey
Smothered Turkey Wings
Southern Baked Ham With Pineapple
Baked Turkey Wings
How to Grill Chicken Wings
Grilled Baby Back Ribs
Air Fryer Turkey Breast
Instant Pot Turkey Breast
Air Fryer Baked Ham
Instant Pot Brisket
Air Fryer Ribs
Lobster Mac and Cheese
Southern Collard Greens
Pair with these Chili Recipes
Instant Pot White Chicken Chili
Seafood Chili
Buffalo Chicken Chili
Leftover Turkey Chili
Sweet Potato Beef Chili
Pumpkin Chicken Chili
Keto Low Carb Beef Chili
Pumpkin Cornbread
Sweet Potato Cornbread
Classic Butter Beans Recipe
Pair this with my Homemade Maple Butter recipe.
Southern Soul Food Cornbread Muffins
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1-2 tablespoons melted unsalted butter Measured solid to grease the muffin tin.
- ¼ cup melted unsalted butter ½ stick, Measured solid.
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sweetener or sugar Omit if you don't like sweetened cornbread.
- 2 large eggs
- 1 ½ cups buttermilk
Instructions
- Preheat oven to 400 degrees.
- Pour the 1-2 tablespoons of butter into each of the individual muffin tins. Use enough to fully grease the cups. Place the muffin tin in the oven to heat while you mix the batter (5-10 minutes). This will produce muffins with crispy edges. You can skip this step if that isn't important to you.
- Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
- Next add in the eggs, ¼ cup butter, and buttermilk. Stir to combine.
- Be sure not to over-mix the batter. Over-mixing will lead to muffins that are tough and will crumble. Only mix well enough to combine the ingredients.
- Pour the mixture into the muffin cups (I like to transfer the batter to a cup with a spout for an easy pour), reserve about an inch from the top of each tin. The batter will produce enough muffins with only a small amount remaining and left over.
- Bake for 18-25 minutes or until a toothpick can be inserted and return clean. Mine were ready at 20 minutes.
Notes
- You can use muffin/cupcake liners if you wish, this will result in really soft muffins that may crumble.
- If you prefer to make actual cornbread, check out my Cornbread recipe.
- The use of sugar or sweetener is OPTIONAL in this recipe. Using ½ cup will produce cornbread with a hint of sweetness. If you like really sweet cornbread, consider adding a cup of sugar or sweetener.
- You can use oil instead of butter if you wish.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
- Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
- I store leftover cornbread in the refrigerator for up to a week.
- To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Hanna B says
Really appreciated the tip for getting the crispy edges, and the DIY version of self rising corn meal since I didn’t have any on hand! Turned out perfect!
staysnatched says
Awesome! So glad you enjoyed them.
Becca Davis says
so yummy! Best cornbread we’ve ever made.
staysnatched says
I'm glad to hear it was the best.
Becky says
These are very easy to make were the perfect addition to the chili I made. I used a monk fruit sugar as the sweetener.
staysnatched says
I’m glad you enjoyed these
Chris in KY says
I have never commented on a recipe before, but thought I needed to this time. Thanks to you & this recipe I realize why I never liked cornbread--never had any that tasted like this. This is the BEST! I did not add any sweetener at all, added sharp cheddar, jalapenos, corn, & a little baking soda. Suits us just fine. Thank you very much for this & all the work & effort you put into it.
staysnatched says
I'm so glad to hear this!