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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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.
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.
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:
- Brown Butter Honey Cornbread
- Sweet Potato Cornbread
- Easy Mexican Cornbread
- Fried Cornbread
- Pumpkin Cornbread
- Cornmeal Cake
Corn Muffin Recipe (Corn Muffins)
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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.
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These turned out great! I was a little worried that they’d be too sweet, but I followed the recipe as written and they were so good! I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of regular all purpose flour and no one would ever know the difference! Oh also, I must have a bigger muffin tin than you because I only got 12 out of the batch, but that ended up being plenty. I will definitely make these again! Thank you for a perfect recipe!
I don’t have buttermilk. What can I use as a substitute?
You can make your own buttermilk if you have some milk and lemon juice or vinegar?
Thanks.. I waited until I got the sour cream, as I have never had success with making cornbread from scratch. I was very good.
I made it late in the night..Mom had one with Jelly & asked for another..I refused, but when I woke this morning, two was missing!! If you got past my mom’s pickiness, its a keeper!!
I would like to try this today, but I dont have sour cream.. Will greek yogurt do??!!
Yes totally fine.
I am an empty nester and there is only me so can you give me info on how to make enough for a small batch? I enjoy trying to make your recipes but mine don’t look like yours! I enjoy and look forward to your emails.
I would probably halve it. I’m so happy you receive the emails.
Made these corn muffins for the first time tonight to go with our bbq ribs, potato salad, coleslaw and baked beans. The corn muffins were delish! Nice and moist! I made them in jumbo muffin tins. Boyfriend had two! So I know he liked them! I will be making this recipe from now on! I almost forgot… I only used a 1/4 cup of sugar because I like to put butter and honey on my corn bread and muffins! Mmm…mmm…mmm
Thank you so much for the cornbread muffin recipe they are simply delicious. I made them and prepared Kale oh my goodness. Goodbye Jiffy. These muffins are moist and so flavorful. Thank you for your hard work of research of tried and tested recipe. I will make cookies with my granddaughter next.
Question: If I use self rising flour and cornmeal (omit baking soda, baking power and salt) will the results be the same?
I haven’t tried it this way so I cannot tell you if you will have identical results. My gut tells me not exactly but if you try it out, please let me know and I can suggest this swap for other readers.
I grew up in the south and although I have lived all over the country, I never once in the south had sweetened cornbread. It came as a surprise to me the first time I moved away. Although I like sweetened corn bread, for me it falls into a dessert category, not the roll category I associate with an entree. However, like you say, we can all determine our own amount of sugar. Recipe sounds amazing
Hi Jo, if you like southern cornbread that isn’t sweetened try my Southern cornbread recipe here: https://grandbaby-cakes.com/southern-cornbread-recipe/ This is from my aunt and isn’t like these corn muffins.
Jocelyn, my children and I first saw you on The Kitchen, and we have been following you ever since. This evening, I made your corn muffins, trying to use up my buttermilk. I set out and measured all the ingredients, mixed them together, and popped them in the oven. As I was almost done cleaning up, I saw the egg sitting on the counter. Ugh, I thought. I turned on the oven light and was glad to see the corn muffins still looked good. My children and I allowed one to cool, very briefly, and divided it. The muffin was delicious! Even without the egg. Looking forward to making them again, next time, with the egg. Thank you!