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Homemade Cornbread Muffins

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.

buttermilk, melted butter, and eggs in separate glass bowls

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.

self rising cornmeal, salt, and sweetener in separate glass bowls

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 Cornbread Muffins

Detailed instructions and measurements for the ingredients can be found in the recipe card at the bottom of this post.

  1. Grease the muffin cups and place the muffin tin in the oven to warm.
  2. Add self-rising cornmeal, salt, and optional sugar or sweetener to a mixing bowl. Stir to combine.
  3. Next add in the eggs, 1/4 cup butter, and buttermilk. Stir to combine.
  4. Pour the mixture into the muffin cups, reserve about an inch from the top of each tin.
  5. Bake.
collage of 4 photos combining the batter for cornbread muffins

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.

cornbread batter in a muffin tin

What Kind of Cornmeal to Use

I like to use self-rising cornmeal mix. Cornbread is usually made with a mix of cornmeal and flour. A self-rising mix will combine the two.

Self-Rising Cornmeal Mix

Self-rising cornmeal is used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). I recommend you purchase your own, it’s available here on Amazon.

You can make your own by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. You can read more about How to Make Self Rising Cornmeal here.

baked cornbread muffins in a muffin tin

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.

cornbread muffins in a bread basket

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
cornbread muffins in a bread basket

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.

person holding cornbread muffin

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 muffin on a plate

Pair With these Main Dish Recipes

Cajun Roasted Turkey
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

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

cornbread muffin sliced in half drizzled in butter

Pair this with my Homemade Maple Butter recipe.

Easy Homemade Cornbread Muffins

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.
Save this recipe here.
Course Appetizer, Side Dish
Cuisine southern
Keyword cornbread muffins, homemade cornbread muffins, Southern cornbread muffins
Prep Time 10 minutes
Cook Time 20 minutes
cooling 10 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 149kcal

Ingredients

  • 1-2 tablespoons melted unsalted butter Measured solid to grease the muffin tin.
  • 1/4 cup melted unsalted butter 1/2 stick, Measured solid.
  • 2 cups self-rising cornmeal mix
  • 1/2 teaspoon salt
  • 1/2 cup sweetener or sugar Omit if you don't like sweetened cornbread.
  • 2 large eggs
  • 1 1/2 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 self-rising cornmeal, salt, and optional sugar or sweetener to a mixing bowl. Stir to combine.
  • Next add in the eggs, 1/4 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.

Video

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 1/2 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.
  • Self-rising cornmeal is used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). I recommend you purchase your own, it’s available here on Amazon. You can make your own by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt.
  • 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.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1muffin | Calories: 149kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g
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