If you’ve been searching for an easy cornbread muffin recipe that’s tender, moist, and full of that traditional Southern cornbread flavor, then you’re in the right place. This is my mom’s recipe, the one she’s been making for decades, and it’s become one of my go-to recipes for family dinners, comfort meals, and any time I want a little taste of Southern tradition.
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What I love most about this recipe is how simple the ingredients are. Nothing beats southern-style cornbread from scratch, but if that’s not you, this Jiffy mix recipe will do the trick. This recipe uses classic pantry staples like yellow cornmeal, Jiffy corn muffin mix, creamed corn, honey, butter, all mixed right in a large bowl for easy prep. It delivers that warm, golden brown crumb that pairs perfectly with BBQ, green beans, chili, or a pat of honey butter melting on top.
Table of Contents
Why You’ll Love These Cornbread Muffins
- They’re incredibly moist cornbread muffins thanks to the cream-style corn and heavy cream.
- These are a great base recipe if you want to customize with jalapeños, sour cream, or more cheddar cheese.
- They’re made with simple ingredients you likely already have at home.
- They are the perfect side dish for different meals.
What Do These Cornbread Muffins Taste Like?
These muffins strike the perfect balance between traditional Southern cornbread and a slightly sweeter, more tender Northern-style cornbread. They’re soft on the inside, lightly crisp around the edges, and rich from the heavy cream and honey. The Jiffy cornbread mix adds sweetness, the yellow cornmeal gives texture, and the shredded cheese melts into the batter for a subtle savory note. Think: golden brown cornbread with just the right moisture, never crumbly or dry.
Ingredients for Cornbread Muffins
- 1 cup Martha White Self-Rising Cornmeal – classic Southern cornmeal mix that creates a fluffy rise.
- 1 box Honey-Flavored Jiffy Corn Muffin Mix – adds sweetness and moisture; a staple in many cornbread recipes.
- 1/3 cup sharp shredded cheese – gives richness and helps create moist cornbread muffins.
- 1/3 cup cream-style corn – adds sweetness and extra moisture.
- 3 large eggs (room temperature) – room temperature eggs blend better with wet ingredients.
- 1 tablespoon pure honey – enhances the honey butter flavor we all love.
- 2 tablespoons canola oil – keeps the muffins soft and tender.
- 1/2 cup heavy cream – gives this cornbread muffin recipe its rich texture.
- 1/4 cup whole milk – helps thin the batter so it spoons easily into muffin tins.
- Optional Toppings – Butter or a drizzle of honey.
How to Make Cornbread Muffins
Below you will find step-by-step instructions on how to make these tender muffins:
STEP 1: Preheat & Prep – Preheat your oven to 390°F (200°C) and adjust the rack one level above the middle. Lightly coat your muffin tins with canola oil, or use silicone or prepared muffin cups.
STEP 2: Mix the Batter – In a large mixing bowl, combine the self-rising cornmeal, Jiffy mix, shredded cheese, cream-style corn, eggs, honey, canola oil, heavy cream, and whole milk. Stir until everything is fully combined. The batter will be thick and creamy.
STEP 3: Scoop & Fill – Spoon batter into muffin cups, filling each about ¾ full. Place in the oven.
STEP 4: Bake – for 20 minutes, or until the tops are golden brown and a toothpick comes out clean. Let cool for 5 minutes, then serve warm with butter or honey butter.
What to Serve with Cornbread Muffins
These muffins pair beautifully with:
How to Store Cornbread Muffins
Cornbread muffins store best at room temperature. Once they’ve cooled, place them in an airtight container with a paper towel to absorb moisture, and they’ll stay fresh for 1 – 2 days. If you prefer, you can also refrigerate them, but keep in mind that cold air can dry them out; just use an airtight container and enjoy within 3 – 4 days, reheating before serving for the best texture. To reheat, warm the muffins in the microwave for 10 – 15 seconds with a damp paper towel, or place them in a 300°F (150°C) oven for about 10 minutes until soft and warm.
These muffins also freeze beautifully. Simply wrap each one in plastic wrap or aluminum foil, place them in a freezer-safe bag or airtight container, and freeze for up to 2 months. When ready to enjoy, thaw at room temperature or reheat directly from the freezer to the microwave or oven.
More Side Dish Favorites From Elicit Folio
- Honey Roasted Carrots
- Bacon Roasted Green Beans
- Homemade Coleslaw
- Roasted Asparagus
- Orzo Pasta Salad
FAQ
Is it better to bake cornbread in glass or metal?
Metal pans (especially aluminum muffin pans) are usually the best choice for cornbread because they heat up quickly and help the muffins turn golden brown with slightly crisp edges. Glass heats more slowly and retains heat longer, which can lead to uneven baking or drier muffins. If you use glass, just keep an eye on the bake time and expect the muffins to take a few extra minutes.
Can I make mini muffins?
Yes! Just reduce the bake time to 10 - 12 minutes.
Can I substitute coarse cornmeal or white cornmeal?
You can, but expect slightly different results in texture.
Can I bake this in a square pan instead of muffin tins?
Absolutely, just increase the bake time by 5 - 10 minutes.
Can I add sour cream to the batter?
Yes sour cream makes the muffins even more tender.
Cornbread Muffin Recipe
Ingredients
- 1 cup Self-Rising Cornmeal, Mom recommends Martha White
- 1 box Honey-Flavored Jiffy Cornbread Mix
- 1/3 cup Sharp Shredded Cheese
- 1/3 cup Cream-Style Corn
- 3 Eggs
- 1 tbsp Honey
- 2 tbsp Canola Oil
- 1/2 cup Heavy Cream
- 1/4 cup Whole Milk
Instructions
- Preheat your oven to 390°F (200°C) and adjust the rack one level above the middle. Lightly coat your muffin tins with canola oil, or use silicone or prepared muffin cups.
- In a large mixing bowl, combine the self-rising cornmeal, Jiffy mix, shredded cheese, cream-style corn, eggs, honey, canola oil, heavy cream, and whole milk. Stir until everything is fully combined. The batter will be thick and creamy. Take care to not overmix, a few lumps are okay.
- Spoon batter into muffin cups, filling each about ¾ full. Place in the oven.
- Bake for 20 minutes, or until the tops are golden brown and a toothpick comes out clean. Let cool for 5 minutes, then serve warm with butter or honey butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you try this recipe, tag me on Instagram at @elicitfolio. I love seeing your creations! You can also follow me on Pinterest or comment below for more of my classic Southern recipes.
I like that you added honey for a touch of sweetness ：）
sound perfect for breakfast. Also, good to remind us not overmixing the batter, will keep in mind
It’s been a while since I had cornbread muffins and would love to give it a try making on my own. Thank you for sharing the recipe. It would be a nice change to our usual chocolate muffins at home.
Hmmmm. I love cornbread. I’ll have to try this recipe.