Corn Muffin Recipe

This Corn Muffin Recipe is better than the box mix! These moist, sweet and perfect corn muffins come together easily in one bowl in mere minutes! Drop the box and make them from scratch!

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These moist, sweet and perfect corn muffin recipe is stacked on a wire rack under a red and white napkin

The Perks and Highlights of the Best Corn Muffin Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking

Dietary Info: Vegetarian-Friendly

Key Flavor: Sweet and Savory Corn

Skill Level Required: Beginner-Friendly

Sweet Highlights:

  • Fluffiness Galore: This offers a fluffy texture that’s just divine.
  • A Touch of Sweetness: The subtle sweetness makes these versatile enough for breakfast or dinner.
  • Crusty Perfection: That golden crust provides a crunch that complements the soft interior.
  • Quick and Easy: From mixing bowl to oven, these muffins are straightforward
  • Southern Charm: Bringing a touch of Southern hospitality to your table, these corn muffins are like a warm hug on a plate.
Overhead of from scratch Jiffy Corn Muffins recipe in neat rows

Ingredients

After working on several different recipes, I wanted to create a corn muffin recipe that reminded me of the ones straight out of the box from my childhood.  These definitely fit the bill.

The ingredients that truly make this corn muffin recipe super simple and perfect are:

  • Corn Meal
  • Flour
  • Sugar
  • Salt
  • Two Leavenings
  • Egg
  • Oil
  • Buttermilk
  • Sour Cream

A combination of both all purpose flour and yellow cornmeal is necessary.  Too much cornmeal will make these too gritty.  The addition of flour helps to balance them making them perfect muffins.

This cornbread is definitely more on the sweet side because of the sugar.   Salt is always necessary even when adding sweetness.  It will help to balance the flavors.

I use two leavenings: both baking powder and baking soda, to give a healthy lift to the muffins.

One egg is used for structure but when it comes to moistness, I have a combo of three ingredients: Buttermilk, Oil and Sour Cream.

Buttermilk and sour cream add such a wonderful moistness and rich tangy flavor.  The oil just helps to coat the batter a bit more so you will definitely taste delicious muffins in the end.

How to Make Corn Muffins

  • Preheat and Prep: Kick things off by cranking your oven up to a hot 400 degrees. Line your muffin pan with liners to ensure those muffins pop right out after baking.
  • Dry Ingredients Assembly: In your largest mixing bowl, bring together the cornmeal, flour, sugar, baking soda, baking powder, and a pinch of salt. Whisk them together until they’re as harmonious as a Sunday choir.
  • Wet Ingredient Whisking: Grab another bowl, a medium one this time, and whisk up the buttermilk, egg, oil, and sour cream. You want a well-mixed, smooth concoction.
  • Combining the Forces: Pour the wet team into the dry squad’s bowl and give them a good stir until they’re just combined. Remember, we’re not making a smoothie here; a few lumps are totally cool.
  • Spoon and Bake: Take that batter and fill up the muffin liners until they’re about ⅔ or even ¾ full. Slide them into the oven for a good 14-20 minutes. The golden ticket to knowing they’re done? A toothpick inserted in the center should come out clean or with just a few crumbs clinging on.
A close up of this Corn Muffin recipe on wire rack with melted butter

How to Store

Leftovers can be stored at room temperature wrapped in aluminum foil or in an air tight container. It will stay fresh for up to 1-2 days this way.

To store longer, place the leftover cornbread in the refrigerator and it will last 3-4 days. 

To freeze it, you wrap it tightly in aluminum foil or plastic wrap, and then place it in a resealable plastic bag. It will stay fresh for 2-3 months in the freezer.

How to Serve

Whether you serve them with a big heaping bowl of my best chili or fajita chili or eat them alone along with Mustard or Collard Greens, I guarantee you will rethink the box next time. 

And for a fun super kick, add some of this Pimento Cheese to the mix!

Favorite Cornbread Recipes to try

If you like this corn muffin recipe, you’ll love these other cornbread recipes below:

Corn Muffins Recipe | Grandbaby Cakes

Corn Muffin Recipe (Corn Muffins)

Corn Muffin Recipe – These moist, sweet and perfect corn muffins are way better than any box mix! Drop the box and make them from scratch!!
4.79 from 19 votes
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course: Bread
Servings: 20 muffins

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

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.
Leftovers can be stored at room temperature wrapped in aluminum foil or in an air tight container. It will stay fresh for up to 1-2 days this way.
To store longer, place the leftover cornbread in the refrigerator and it will last 3-4 days. 
To freeze it, you wrap it tightly in aluminum foil or plastic wrap, and then place it in a resealable plastic bag. It will stay fresh for 2-3 months in the freezer.

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 75mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 28mg | Iron: 0.4mg
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Filed Under:  Cornbread, Oven, Thanksgiving

Comments

  1. These are to die for delicious. Just enough sweetness. So good with your Red Beans and Rice recipe. What a delicious meal this is….

  2. 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!

  3. 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.

4.79 from 19 votes (8 ratings without comment)

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