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:
- It’s healthier
- Still frugal with ingredients
- Not difficult to make
- These aren’t dry!
- You don’t have to run to the grocery store
How to make cornbread muffins
- 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)
- Preheat your oven to 375 degrees.
- In another bowl, whisk your flour, baking powder, baking soda, and salt together and then set them aside.
- In a large bowl, combine our soaked cornmeal, 3 tablespoons of the melted butter, yogurt, honey, and eggs, and mix well. (Image 2 below)
- Fold in your dry ingredients and mix until they are just combined. (Image 3 below)
- 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.
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 Muffin Recipe
- 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
- 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.