Savory yet sweet, this from-scratch cornbread muffin recipe is the reliable side. Packed with fresh corn flavor in every bite, these muffins are reliable to pair with a bowl of chili, fresh BBQ, or a warm serving of soup, you truly can’t go wrong!

We've made a ton of great cornbread recipes over the years, but a few years ago we were in the mood to try something different and sent out an SOS on Friday for recommendations.

Many thanks to Amanda for linking out to the Smitten Kitchen version of the corn muffins by Cook’s Illustrated – they had been in one of our binders for months and we had forgotten about them!

These corn muffins are basically the corniest of corn muffins out there! If you’ve ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins, the ratio is reversed.

We balked at it at first because we thought that they could be a little dry and dense, but thanks to the addition of things like milk, melted butter, and sour cream, the muffins are wonderfully plush and full of flavor.

Why We Love These Cornbread Muffins

Ultra plush. With milk, sour cream, and butter, these cornbread muffins are a far cry from a slice of cornbread.
Sweet. Without being too sweet, these muffins strike the right balance of savory and sweet.
Pairs with everything. This straightforward side dish is reliable for potlucks, picnics, warm bowls of chili, and more!

Baker notes

Grease the muffin tins. We used paper liners and the muffins stuck a bit, so we would recommend greasing the pan as well.
If you do not have a microwave, whisk the cornmeal and the milk in a saucepan on the stove over medium heat until thickened.
Using coarse-ground or white cornmeal is not recommended in this recipe.

Mix-In Ideas

If you want to get creative with these corn muffins, here are a few different ways to mix in some additional flavor:

Cheddar cheese
Jalapeñoes or diced green chilies
Chopped bacon
Green onion
Corn kernels
Cheddar + jalapeño combo

Serving Suggestions

These corn muffins are fabulous plain, but they would also be fantastic with a smear of butter (or honey butter – even better!). You can easily serve these up as a side to:

Storing, Freezing, and Making Ahead

Storing: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Freezing: Wrap cooled cornbread muffins in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Thawing and Reheating: Remove the muffins from the freezer and allow to thaw at room temperature. Take out of the plastic wrap and warm in the microwave for about 30 seconds before serving. You can also re-heat the muffins in the oven at 350°F for about 10 minutes.

Common questions

Cornbread Muffins

Yield: 12 muffins
Prep: 20 minutes
Cook: 17 minutes
Total: 40 minutes

Ingredients

2 cups ( 312 g ) cornmeal, divided
1 cup ( 120 g ) all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoons salt
1¼ cups ( 300 ml ) whole milk
1 cup ( 227 ml ) sour cream
½ cup ( 113 g ) unsalted butter, melted and cooled slightly
⅓ cup ( 66 g ) granulated sugar
2 eggs, lightly beaten

Method

Adjust oven rack to upper-middle position and preheat oven to 425 degrees F. Grease a 12-cup muffin tin (we used paper liners and the muffins stuck a bit, so we would recommend greasing the pan).
In a medium bowl, Whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.]
Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 13 to 17 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 minutes longer. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.

Notes

Equipment: 12-cup muffin tin

Cornmeal: Using coarse-ground or white cornmeal is not recommended.

Storing: Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Freezing: Wrap cooled cornbread muffins in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.

Thawing and Reheating: Remove the muffins from the freezer and allow to thaw at room temperature. Take out of the plastic wrap and warm in the microwave for about 30 seconds before serving. You can also re-heat the muffins in the oven at 350°F for about 10 minutes.

Photography by Dee Frances.