Cornbread muffins are a Southern-inspired comfort food classic, offering all the warmth and heartiness of traditional cornbread in a portable, individually sized form. The combination of cornmeal and flour creates a balanced texture — slightly crumbly but still moist. You can customize them with add-ins like jalapeños, cheddar cheese, or corn kernels for a savory twist. Whether served at a family dinner or brought to a potluck, they’re always a crowd favorite.
Yield: 12 muffins
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
Preparation
Step 1
Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
Step 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter until well blended. Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
Step 3
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Step 4
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.