Y’all know I love me some Jiffy box muffins, but making a cornbread muffin recipe from scratch just hits different. These babies are as good as my Auntie Rose’s cornbread (and that’s saying something!), but I swap in buttermilk to keep them extra soft and moist.
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How To Make This Cornbread Muffin Recipe
Prep Your Muffin Tin
Step 1: Preheat the oven and line your pan with muffin liners.
Mix the Muffin Batter
Step 2: Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.
Step 3: Whisk together buttermilk, egg, oil, and sour cream in a separate bowl until combined.
Step 4: Pour wet ingredients into dry ingredients.
Step 5: Mix until it just comes together. No need to overmix, but make sure it is well combined.
Scoop and Bake!
Step 6: Add batter to muffin liners, going about ⅔-¾ of the way up.
Step 7: Bake until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy!
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Cornbread Muffin Recipe (Corn Muffins)
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Equipment
Ingredients
- 1 1/4 cup cornmeal
- 3/4 all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup oil
- 1/4 cup sour cream
Instructions
- Preheat oven to 400 degrees and line muffin pan with muffin liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate medium sized bowl, whisk together buttermilk, egg, oil and sour cream until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
- Add batter to muffin liners going about ⅔-¾ of the way up and bake for 14-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy.
Video
Notes
- Use real cornmeal, boos. Not corn flour, not masa harina.
- Give your cornmeal a sniff. If it smells bitter or off, toss it. Fresh cornmeal should have a light, sweet scent.
- Measure with care. Spoon the cornmeal into your measuring cup and level it off. Scooping straight from the bag packs it down and throws everything off.
- Once you mix the wet with the dry, stop stirring once it’s just combined. Overmixing makes the muffins tough.
- Let that batter rest for 10 minutes before baking. It gives the cornmeal time to soak it all in and makes for super moist cornbread muffins.
- Room Temp: Store them in an airtight container or wrapped in foil. They’ll stay fresh for about 1 to 2 days.
- Fridge: 3 to 4 days is your window. Just make sure they’re wrapped up tight so they don’t dry out!
- Freezer: Wrap each muffin in plastic wrap or foil, then toss them in a freezer bag. They’ll keep well for 2 to 3 months.
- Reheat: Warm them in the oven at 300°F for 8 to 10 minutes, or microwave for 15 to 20 seconds. A little butter on top never hurts either!
Nutrition
Recipe Tips
- Use actual cornmeal. Not corn flour. Not masa harina. Trust me, it matters.
- Check your cornmeal. If it smells stale or bitter, it’s past its prime. Fresh cornmeal should smell slightly sweet.
- Measure everything right, boos. Spoon the cornmeal into your cup and level it off. Don’t scoop straight from the bag or you’ll end up with dry, gritty muffins.
- You can vary the amount of sugar in these corn muffins to fit your preference. Some like sweet cornbread, so if you want yours less sweet, reduce the sugar.
- Don’t overmix once the wet hits the dry. Fold it together just until it comes together.
- Let the batter sit for 10 minutes before baking. It helps the cornmeal soak up the liquid and gives you extra moist cornbread muffins.
Serving Ideas
- Chili: These Southern cornbread muffins are great for sopping up a big bowl of Southern chili, brisket chili, white chicken chili, or even a sheet pan version.
- Greens: Pair them with Southern staples like mustard greens, collard greens, or turnip greens.
- Sauces & Spreads: Slather on some cranberry sauce, strawberry preserves, or a quick homemade strawberry sauce for a sweet and savory combo.
- Soups & Stews: Serve these easy cornbread muffins alongside a potato soup, gumbo, or a beefy vegetable stew.
Recipe Help
You added too much cornmeal or overmixed the batter. Stick to the measurements in this corn muffin recipe boos, and fold gently once you add the wet ingredients.
I use stone-ground medium yellow cornmeal for texture, but you can use fine grain. Either way, you’ll still get the best corn muffins ever!
These are to die for delicious. Just enough sweetness. So good with your Red Beans and Rice recipe. What a delicious meal this is….
Made these twice now and they truly are the best corn muffins I’ve ever had! I love my corn muffins too, I’m always trying out new recipes. This one is my new favorite!
I will definitely make these! I normally use (and love) Jiffy mix. There is one thing I always add to any cornbread recipe: well-drained whole kernel corn. I have been doing that for years, and I love the taste. Oh, and I am also from the South and grew up on my grandmother’s dry corn bread. It was good, but I found that I really prefer the moist sweet flavor of Jiffy.