Easy Homemade Southern Cornbread Muffins Recipe (2024)

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These fluffy homemade Southern cornbread muffins are easy to make from scratch and ready for the oven in under 10 minutes! This recipe yields savory andmoist cornbread muffinswith just enough sweetness to complement the cornmeal! They’re best served fresh from the oven and are aperfect side dishfor chili or or barbecue. Don’t forget to make a batch of these for Thanksgiving too!

Easy Homemade Southern Cornbread Muffins Recipe (1)

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When you think of classic Southern side dishes, cornbread is sure to be near the top of the list! That moist, crumbly, slightly sweet bread is the ideal companion for a hot bowl ofturkey chilior a classic Southern meal ofpulled porkandfried okra.

I love a big wedge of thiscast iron skilletbuttermilk cornbread(made withmelted butter, buttermilk, andbacon grease).

But homemade cornbread inmuffin formis easy to grab for a perfectly portioned serving – essential for potlucks and holidays. And no Thanksgiving spread is complete without a heapingbread basketfull ofdinner rollsand cornbread muffins!

What Readers Say:

“Wow! So delicious! My husband said it was the best I ever made (and I’ve made quite a few batches of cornbread over our 36 years of marriage)!! This is now my ‘go to’ cornbread recipe. Thank you!!”


I hadn’t made these in a while but it’s only because I forgot how stinkin’ easy they are to make! While I love a box ofJiffy cornbreadmix, it really takes no time at all to make cornbread muffins from scratch.

The batter takes about five minutes to throw together with the simple of instructions of don’t overmix and don’t overbake. Seriously, don’t overdo or overthink these and they’ll be just fine!

Easy Homemade Southern Cornbread Muffins Recipe (2)

These classic savory cornbread muffins have just enough sweetness to complement the cornmeal. They come out with super high domes, a lovelygolden brownexterior, and are moist and airy when you break them open.


Theseeasy cornbread muffinshave just 8 simple ingredients. Many ingredients can be swapped out, but this is a great base recipe and is how my mom always made cornbread!

  • Yellow cornmealand allpurpose flour:Cornmeal gives the muffins their distinctive flavor and texture, while flour keeps them from being too crumbly.
  • Sugar:These cornbread muffins have a touch of sweetness without being overly sweet or cakey. You may adjust the amount of sugar to your personal preference. You can also reduce to 1/4 cup of sugar and add 2 tbsp of honey, or sub all the sugar for 1/4 cup of honey.
  • Salt
  • Baking powder:4 teaspoons seems like a lot, but it works in this recipe. Be sure to use a fresh tin of aluminum freebaking powder(not open longer than 6 months) to avoid a bitter or metallic taste.
  • Egg
  • Milk:This can be swapped for buttermilk.
  • Corn or vegetable oil:Corn oil is the best oil for acorn muffin recipe, but you may also usemelted butterinstead.
  • Non-stick cooking spray:You can also usemelted butterorbacon greaseto grease your muffin tin, or use papermuffin linersinstead.

While I do love cornbread made withbacon grease, I’m much more likely to have cooking spray in my pantry. Don’t have to cook bacon? That’s one fewer obstacle between you and a delicious golden cornbread muffin fresh from the oven.

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Ingredient substitutions and adjustments

  • Buttermilk for milk:You may substitutebuttermilkor make a buttermilk substitute. To make “clabbered milk,” start with 1 tbsp white vinegar in your measuring cup, then fill the rest of the cup with milk. Wait about 5 minutes for the milk to sour and curdle a bit. You may also dilutesour creamwith milk until it has the consistency of heavy cream.
  • Butter for oil:Replace the oil with the same amount ofmelted butter.
  • More or less sugar:For a less sweet cornbread muffin, reduce the sugar to 1/4 cup. Forsweet cornbread muffins, increase to 1/2 cup.
  • Bacon greasefor cooking spray:Grease your muffin tins withbacon greasefor extra flavor.

Recipe Variations

This is agreat recipefor customizing! Here are a few things you can add into your cornbread muffins to make them your own!

  • Cornbread withcreamed corn:Add a can of undrainedcreamed cornto thewet ingredients.
  • Jalapeno cornbread muffins:Add 2-3 finely diced, seeded jalapenos. You can usehatch chilestoo! Add a cup of shredded cheese for jalapeno cheddar muffins.
  • Bacon cornbread:Crumble a few slices of bacon into the batter before mixing, and use thebacon greaseto grease the muffin tin.
  • Cheesy cornbread:Add 8 oz. shreddedcheddar cheese.
  • Honey cornbread muffins recipe:Substitute 1/4 cup honey for the sugar.
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How to makehomemade cornbread muffins

Step one: Mixdry ingredients.
Add cornmeal, flour, salt, andbaking powderto alarge bowl. Mix well with a whisk.

Step two: Mixwet ingredients.
In amedium bowl, combine egg, milk, and oil.

Step three: Combine wet anddry ingredients.
Add thewet ingredientsinto the bowl with thedry ingredients. Mix until just combined. Don’t overmix!

Step four: Bake.
Fill a greased muffin tin about halfway withmuffin batter, and bake at 400 degrees for 13-17 minutes until the tops aregolden brownand a toothpick comes out mostly clean. Don’t overbake!

To makemini muffins:Bake for 10-12 minutes or until a toothpick comes out mostly clean. This recipe will make about 30-36mini cornbread muffins.

To make in acast iron skillet:Heat the empty skillet in yourpreheated ovenfor 5-10 minutes. Remove and add 2 tbspbacon greaseor butter and swirl it around until it’s melted and coats the interior of the skillet. Then add your batter and bake for 20-25 minutes. Try my favoritecast ironskilletcornbreadrecipehere!

Easy Homemade Southern Cornbread Muffins Recipe (5)

Expert Tips for the Best Cornbread Muffins

  • Don’t overmix! Overmixing cornbread batter will result in dense, tough cornbread muffins. Mix the batter until just combined: it’s okay if there are some lumps.
  • Measuringdry ingredients:Be sure to spoon and level your flour and cornmeal rather than scooping with the measuring cup itself. That means spoon the flour into the measuring cup, then level with the flat of a knife. Scooping with the measuring cup can make the flour more densely packed, giving you toomuch flourin the recipe.
  • Baking powder:Forbest results, use an aluminum freebaking powder(like Rumford).Baking powderthat contains sodium aluminum sulfite (like Clabber girl) or using old or expired powder can result in a bitter or metallic taste or flat-topped muffins.
  • Baking powdervs.Baking Soda:Using the properleavening agentis very important!Baking powderandbaking sodaare not interchangeable:baking sodarequires acid to be activated, whilebaking powderis better for recipes with little to no acid. Once I used 4 teaspoons ofbaking sodainstead ofbaking powderin this recipe and it looked beautiful but was about the worst thing I’d ever tasted in my life. However, if you’re swapping the regular milk in this recipe for an acidic ingredient like buttermilk or dilutedsour cream, you may swap the 4 tspbaking powderfor 1 tspbaking powderand 1 tspbaking soda.

What to serve with cornbread muffins

  • Serve withbig bowl of chili
  • Enjoywarm muffinstopped withhoney butter(or topped with regular butter and adrizzle of honey)
  • Crumble into a glass of milk or buttermilk
  • Serve alongsidepulled porkor other barbecue
  • Have as a side forshrimp and grits

More cornbread recipes to try

  • Cast iron skilletbuttermilk cornbread
  • Southern cornbread dressing

Easy Homemade Southern Cornbread Muffins Recipe (6)

4.58 from 119 votes

Easy Homemade Cornbread Muffins Recipe

These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They’re best served fresh from the oven and are great with chili or as a Thanksgiving side dish!

Print Recipe

Course: Side Dish

Cuisine: Southern

Yield: 12 muffins

Calories: 170kcal

Author: Caroline Lindsey

Prep Time:5 minutes mins

Cook Time:15 minutes mins

Total Time:20 minutes mins


  • 1 cup cornmeal
  • 1 cup flour
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1 egg
  • 1 cup milk
  • 1/4 cup corn or vegetable oil


  • Preheat oven to 400 degrees.

  • Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.

  • Combine egg, milk, and oil in a medium bowl and whisk to combine.

  • Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.

  • Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don’t overbake!

  • Serve warm with butter and a drizzle of honey, or as a side for chili.

Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!


Calories: 170kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 253mg | Potassium: 86mg | Fiber: 2g | Sugar: 7g | Vitamin A: 53IU | Calcium: 106mg | Iron: 1mg

Easy Homemade Southern Cornbread Muffins Recipe (2024)
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