Cornbread Muffins are light and fluffy, great for breakfast, snack, or meal prep. You can have these simple, homemade cornbread muffins on their own or topped with butter or jam. (dairy-free option, makes 12 muffins)

Estimated reading time: 5 minutes

Cornbread Muffins

Hi Everyone, I love making these Cornbread Muffins at the start of the week, for meal prep, to have them available to have as a snack whenever someone in the family needs one 🙂

I’ve always loved any cornbread-related recipe because it’s a recipe that I would make with my mom when I was little.

She loves cornbread and it’s an easy recipe to make.

Essentially, it’s a quick bread.

I love how these muffins can be either savory or sweet depending on what you top them with, making them appealing to a wide variety of people – great for those picky eaters!

Things to Remember when Making Cornbread Muffins

• Make sure not to over-mix the batter so that they are not too tough. When you bake them, be careful not to over bake so they do not dry out.
• I check them when they are close to being done and as soon as they are done, I pull them out of the oven. You can test with a butter knife or a toothpick and it should come out clean when inserted.

Ingredients for Cornbread Muffins

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1 cup whole milk or cream
• 1 large egg (beaten)
• 1/4 cup Canola oil (or other flavorless oil)
• extra butter, for topping, optional
• extra wildflower honey, for topping, optional

Kitchen Tools for Cornbread Muffins

I made sure to link to all the kitchen tools in the recipe card at the end of the post.

• measuring spoons and cups
• 2 cup wet measure
• baking spatula
• mixing bowls
• muffin tin

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Cornbread Muffins

Yield: 9 slices

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This Cornbread recipe is a classic, fluffy cornbread recipe that tastes great topped with butter and honey. This recipe is also perfect for making Cornbread Muffins.

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Ingredients

• 1 cup corn meal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1 cup whole milk or cream
• 1 large egg (beaten)
• 1/4 cup Canola oil (or other flavorless oil)
• extra butter, for topping, optional
• extra wildflower honey, for topping, optional

Instructions

1. Preheat the oven for 400 degrees F.
2. In a large mixing bowl, combine the dry ingredients: corn meal, flour, sugar, baking powder and Kosher salt.
3. In another mixing bowl, combine the wet ingredients: whole milk, egg, and Canola oil.
4. Combine the wet and dry ingredients being careful not to over mix.
5. Using a large cookie scoop, evenly distribute the batter evenly into 12 muffin cups (should be 2/3rds full).
6. Bake for 15-20 minutes (or until golden brown).

Notes

• recipe adapted from Indian Head Old Fashioned Stone Ground Yellow Corn Meal bag.
• for a dairy free option, substitute the whole milk for the same amount soy, cashew, coconut or almond milk. This may or may not affect the taste of the recipe. Omit the butter for topping.
• Make sure not to over mix the batter so that they are not too tough. When you bake them, be careful not to over bake so they do not dry out.
• I check them when they are close to being done and as soon as they are done, I pull them out of the oven. You can test with a butter knife or a toothpick and it should come out clean when inserted.

Did you make this recipe? Tag @lifeslittlesweets and hashtag it #lifeslittlesweets

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Nutrition Information:

Yield: 9 Serving Size: 1 slice
Amount Per Serving: Calories: 230Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 433mgCarbohydrates: 30gFiber: 1gSugar: 9gProtein: 4g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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