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photo of Cornbread Muffins stacked in a white bowl
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5 from 8 votes

Cornbread Muffin Recipe

These warm, golden brown cornbread muffins are soft, slightly sweet, and incredibly moist thanks to a delicious blend of Jiffy mix, cornmeal, cream-style corn, and simple pantry ingredients. They bake up beautifully every time and make the perfect side dish for chili, BBQ chicken, soups, or any cozy Southern meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Southern
Servings: 12
Calories: 231kcal
Author: Elaine Lane

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.

Notes

  • Do Not Overmix: Stir the batter just until combined to keep the cornbread muffins soft and tender. Overmixing can create a denser texture.
  • Honey Flavor: The honey adds a subtle sweetness that pairs perfectly with savory dishes like chili, barbecue, and soups.
  • Moisture Tip: For extra moist muffins, avoid overbaking and remove them from the oven as soon as the centers are set.
  • Mix-In Ideas: Try adding shredded cheddar cheese, diced jalapeños, or sweet corn kernels for additional flavor variations.
  • Storage: Store leftover cornbread muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheating: Warm muffins in the microwave for a few seconds or in a 300°F (150°C) oven until heated through.
  • Freezing: These muffins freeze well for up to 3 months. Allow them to cool completely before storing in a freezer-safe container or bag.

Nutrition

Calories: 231kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 224mg | Potassium: 110mg | Fiber: 3g | Sugar: 7g | Vitamin A: 273IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 1mg