These Easy Cornbread Muffins are quick, easy, and naturally gluten free! They’re ultra fluffy, tender, and loaded with flavor thanks to butter, honey, eggs, sour cream, cornmeal, baking soda, salt, cream style corn, and sweet corn!
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If cornbread is your jam, you’ll also love: cornbread dressing, classic cornbread, and jalapeno cornbread.
Whether it’s the dead of winter or the heat of summer, I love cornbread. It’s perfect for cozy winter chilis, but it’s also perfect for summer BBQs. It’s literally the perfect year round bread.
I love that these easy cornbread muffins are loaded with butter, sweet honey, eggs, tangy sour cream, cornmeal, baking soda, salt, cream style corn, AND sweet corn.
They’re full of goodness and *bonus* they’re super quick and easy to whip up.
How to make tender cornbread muffins fluffy:
There are a few tricks to making tender, fluffy cornbread muffins. To make tender muffins, you’ll use a combination of butter and sour cream. Not only does the butter add flavor and sour cream add tang, they both add such richness to these muffins.
If you’re looking for a buttermilk cornbread recipe, you’ll love my easy cornbread recipe.
We’re using baking soda today to keep these easy cornbread muffins nice and fluffy.
My secret ingredients to the best honey cornbread muffins:
Butter – while oil typically adds more moisture than butter, we don’t need that for this recipe and butter works great for added flavor AND texture
Honey – adds a subtle sweetness
Sourcream – adds a great tanginess. I find that cornbread can be super bland without it
Creamstylecorn – adds moisture and more of that delicious corn flavor
Sweetcorn – adds texture, sweetness, and wait for it… more corn flavor
What to serve with cornbread muffins:
Serve your cornbread muffins with extra honey and butter, you won’t regret it. Cornbread muffins are also the perfect side for:
Instant Pot Chili
Any other chili recipe – ha!
Instant Pot BBQ Pulled Pork
BBQ Baked Beans
What do YOU like the serve with cornbread?
How many calories are in a homemade cornbread muffin?
There are 225 calories in a homemade cornbread muffin.
Is cornbread the same as corn muffin?
I based this cornbread muffin recipe after my classic cornbread, so while the shape is different – I use a cast iron for cornbread and this muffin tin for muffins, the flavor profile and textures are virtually the same.
– Jennifer
Easy Cornbread Muffins
5 from 8 votes
These Easy Cornbread Muffins are quick, easy, and naturally gluten free! They’re ultra fluffy, tender, and loaded with flavor thanks to butter, honey, eggs, sour cream, cornmeal, baking soda, salt, cream style corn, and sweet corn!
Preheat oven to 425 degrees F and grease 2 (12 slot) standard non stick muffin tins (you’ll use 18 slots) with cooking spray.
Place melted butter, honey, eggs, and sour cream into a large bowl.
Whisk until well combined.
Add in cornmeal, baking soda, salt, and both cans of corn.
Use a rubber spatula to fold the ingredients together until combined.
Use a 1/4 cup measuring cup or ice cream scoop to evenly scoop the batter into the 18 prepared slots of the muffin tin.
Baking one pan at a time, place muffin tin in preheated oven for 5 mins.
Reduce the heat to 350 degrees (leaving the muffins in the oven) and bake for an additional 13-15 minutes, or until a toothpick inserted comes out clean.
Remove from oven and cool slightly before serving!
Repeat with remaining muffins.
Store leftovers in an airtight container at room temperature.
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Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.
Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.
Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them.
Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.
Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.
The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture. Can I add flour to Jiffy cornbread to make more batter? When making jiffy mix cornbread, what if I don't have milk? Are there any rules to making the best cornbread?
Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.
A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version.
It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.
She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.
Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.
Combine the half-and-half, eggs, butter (or shortening), and sugar (if using). Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.
As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant. You won't really notice the difference in taste in the cornbread; it's mainly for holding your cornbread together so it doesn't crumble apart.
In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.
In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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I love that these easy cornbread muffins are loaded with butter, sweet honey, eggs, tangy sour cream, cornmeal, baking soda, salt, cream style corn, AND sweet corn.
