Longbourn Farm

Simple Homemade Recipes & Farm Tips

  • About
    • Press
    • Contact
  • Cookbook
  • Meal Plans
  • Work with Me
  • Resources
  • Blog
    • Recipes
      • 30 Minutes or Less
      • Main Dish
      • Dessert
      • Breakfast
      • Bread
      • Appetizer
      • Side Dish
      • Soup
      • Salad
      • Drinks
    • Gardening
    • Chickens
    • Farm
      • Beekeeping
      • Livestock
      • Land
      • Horse
Home » Recipes & Tips » Cornbread Muffin Recipe

Cornbread Muffin Recipe

10/24/19 | Bread, Recipes & Tips, Side Dish

Jump to Recipe - Pin Recipe
This cornbread muffin recipe is soft, pillowy, and delicious! Make it for a quick weeknight dinner or save it for a holiday side dish. #cornbreadmuffins #cornbreadmuffinseasy #cornbreadmuffinssweet #cornbreadmuffinsmoist #cornbreadmuffinshoney #cornbreadmuffinsbest #cornbreadmuffinshomemade #cornbreadmuffinsfromscratch

This cornbread muffin recipe is soft, pillowy, and delicious! Make it for a quick weeknight dinner or save it for a holiday side dish.

While you could simply pick up a box of Jiffy corn muffin mix for $0.50 from your local grocery store, you’d be missing out on all the deliciousness of this cornbread muffin recipe.

Making your own cornbread muffins at home is a great way to reduce the need for packaged products, and this recipe makes more than that small box.

The benefits of making your own cornbread muffins:

  1. It’s healthier
  2. Still frugal with ingredients
  3. Not difficult to make
  4. These aren’t dry!
  5. You don’t have to run to the grocery store

How to make cornbread muffins 

  1. Combine your cornmeal and buttermilk in a bowl and set them aside for at least 15 minutes. You can let it rest up to 30 minutes if you’d like, so don’t feel like you’re being rushed. You can use this time to prep the rest of the ingredients or spray the pan. (Image 1 below)
  2. Preheat your oven to 375 degrees.
  3. In another bowl, whisk your flour, baking powder, baking soda, and salt together and then set them aside.
  4. In a large bowl, combine our soaked cornmeal, 3 tablespoons of the melted butter, yogurt, honey, and eggs, and mix well. (Image 2 below)
  5. Fold in your dry ingredients and mix until they are just combined. (Image 3 below)
  6. Divide the batter between a dozen prepared muffin cups and bake for about 12 minutes or until a toothpick comes out with just a few crumbs on it.
the bubbly cornbread muffin mix in a glass bowl
mixing the cornbread muffin ingredients together in a bowl
mixing in the dry ingredients to the cornbread muffin batter
measured muffin batter in a prepared muffin pan
fully baked cornbread muffins in a pan

What goes well with cornbread?

Now that you have a fluffy cornbread muffin recipe, you’ll want to rush into the kitchen a make a batch, but what can you pair with it? What do you eat corn muffins with?

Chili is probably one of the more popular dishes to serve with cornbread, but other options can include BBQ meats like pork or chicken. Of course, there are no rules stating that you HAVE to eat cornbread with a meal. You could simply make a batch to eat with honey, butter, or jam!

Can you freeze cornbread muffins?

Yes, you can! Just keep your muffins in an airtight container in the freezer for up to 3 months. When you want to eat one (or more) take them out and place on the counter for a few hours to thaw.

You can warm them up in the oven for a few minutes at 350 degrees or microwave them if you want to bring back that fresh from the oven feeling.

cornbread muffins in a pan with two cut open to show crumb shot
Print Pin
5 from 1 vote
Share on Facebook

Cornbread Muffin Recipe

This cornbread muffin recipe is soft, pillowy, and delicious! Make it for a quick weeknight dinner or save it for a holiday side dish. 
Prevent your screen from going dark
Course Side Dish
Cuisine American
Keyword Cornbread muffin recipe, cornbread muffins, how to make cornbread muffins
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 239kcal
Author Longbourn Farm • Alli Kelley
Get ad-free recipes in PrepearLearn more about Prepear here!

Equipment

  • Muffin Tin
  • Glass Mixing Bowls
  • Liquid Measuring Cups
  • Measuring Cups + Spoons
  • Redmond Real Salt

Ingredients

  • 3/4 cup cornmeal
  • 3/4 cup buttermilk
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda scant
  • 1/4 teaspoon salt
  • 5 tablespoons butter melted and divided
  • 1/2 cup yogurt plain, vanilla, or honey (see note)
  • 1 1/2 tablespoons honey
  • 2 eggs
  • 2 tablespoons butter softened
US Customary – Metric

Instructions

  • Combine cornmeal and buttermilk in a bowl, set aside for 15-30 minutes (see note).
  • Heat oven to 375º F.
  • Whisk flour, baking powder, baking soda, and salt together, set aside.
  • In a large bowl, combine soaked cornmeal, 3 tablespoons of the melted butter, yogurt, honey, and eggs. Mix well.
  • Fold in dry ingredients, mix until just combined.
  • Divide batter into 12 muffin cups that have been lined or sprayed.
  • Bake for 12 minutes or until a toothpick comes out with a few crumbs on it.
Follow me on YouTube!Watch more videos and subscribe!

Notes

Greek or plain yogurt can be used, I find the flavor of greek yogurt is sometimes too strong for this recipe. Sour cream can be substituted in place of yogurt. 
I have tested a few different soak times for the cornbread and 15 minutes is the minimum amount of time but you, of course, soak it longer, up to 30 minutes.

Nutrition

Calories: 239kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 276mg | Potassium: 167mg | Fiber: 1g | Sugar: 5g | Vitamin A: 420IU | Calcium: 71mg | Iron: 1.2mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Comments | 1 comment

« Herb Potato Bread
Types of Baker’s Yeast »

Comments

  1. Alli says

    November 3, 2019 at 10:38 PM

    5 stars
    Great texture!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
Read More…

Agriculture

Side view of a full DIY chicken waterer.

DIY Chicken Waterer Tutorial

posted in Animal and Land, Chickens, Farm & Family, Livestock

(sponsored)Are you wasting $2500 a year on food? Learn how to reduce food waste in your home and get the most out of your dollar and reduce your environmental impact! @beeffordinner #BeefItsWhatsForDinner #NicelyDone #beeffarmersandranchers

How to Reduce Food Waste

posted in Animal and Land, Livestock, Main Dish, Recipes & Tips

pasture full of cows

Where Does Beef Come From?

posted in Animal and Land, Livestock

Meal Plans + Ad-Free Recipes

less stress save time prepare ad
FTC Disclosure of Material Connection: The way I provide you with free content is through affiliate links and some of the links in the post above may be affiliate links, they will be marked in the post. Regardless, I only recommend products or services I use personally and believe will add value to YOU. Read terms here.

Copyright © 2023 · Longbourn Farm • Tasteful Theme by Restored 316

Longbourn Farm
  • Home
  • Cookbook
  • Meal Plans
  • Work With Me
  • Resources
  • Blog
  • Recipes
  • Gardening
  • Chickens
  • Farm