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!
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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!