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This easy homemade Cornbread Muffins Recipe combines moist, tender muffins with flavorful cornbread. They’re perfect with any meal or as a snack!

Overhead View of Easy Cornbread Muffins

I finished all my holiday baking this past weekend – yippeeee! I really enjoy baking (not quite as much as I love cooking, but still, one of my favorite things).

But even so, holiday baking can sometimes feel a bit overwhelming at best, and like a nightmare gone wrong – disaster-stricken kitchen included – at worst.

Of course, the first chance I got I was back in the kitchen experimenting with baking (muffins!), but this time for relaxation purposes, not holidays.

Easy Cornbread Muffins Recipe

Cornbread Muffins Recipe

Cornbread is a cold month staple in my house, and muffins, well…what isn’t good in muffin form?!

These babies have the crumbly, grainy texture of a good cornbread and the moist, tender crumb of a muffin. A sublime combination, really.

The Secret Ingredient in These Cornbread Muffins: Creamed Corn

You might be wondering about the creamed corn. Most people I know have very strong feelings one way or the other about it.

Personally, I don’t eat creamed corn by itself (it’s just a little too creamy, in a really weird way). However, I do like to keep it on hand for casseroles or baking purposes. If you love it, then good, I don’t have to sell you on these muffins. And if you don’t, I can tell you you’d probably never guess that creamed corn was in these muffins by tasting them.

Front View of Platter of Cornbread Muffins

Should Cornbread be Sweet?

As far as the sugar debate regarding cornbread, I like a sweet cornbread, or what I’ve heard Southerners refer to as “Yankee Cornbread.” What can I say?…I’m from New York, lol. In the south, cornbread is not usually sweet.

I add about 3 tablespoons of sugar and find that it’s perfect (for me!) for these muffins. If you don’t like sweet cornbread, feel free to reduce (or omit) the sugar to suit your tastes.

Don’t worry, I’m not in any way saying that these cornbread muffins are authentic, lol. But they sure are delicious.

Buttered Cornbread Muffin Split in Half on White Plate

If You Like Muffins:

Homemade Cornbread Muffins in Large White Serving Platter

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Cornbread Muffins Recipe

5 from 1 vote
Prep Time8 minutes
Cook Time18 minutes
Servings: 12 servings
This easy homemade Cornbread Muffins Recipe combines moist, tender muffins with flavorful cornbread. They're perfect with any meal or as a snack!

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  • Preheat oven to 425F; butter and flour a muffin tray (or line it with paper liners).
  • Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl.
  • Stir together the creamed corn, eggs, milk, and oil in a large bowl.
  • Gradually stir the dry ingredients into the wet, being careful not to over-mix. Let the batter sit for 5 minutes, then fill each muffin well about 3/4 full.
  • Bake until golden brown and a toothpick inserted inside comes out clean, about 16 to 18 minutes.


  • Store muffins covered at room temperature for up to 2 days, or covered in the fridge for up to 1 week.


Serving: 1muffin | Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 260mg | Potassium: 192mg | Fiber: 2g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Bread
Cuisine: American
Keyword: Cornbread Muffins, Cornbread Muffins Recipe

Share it with me on Instagram and leave a comment to let me know your thoughts!

Cornbread Muffins Pin

This post was first published on An Edible Mosaic on December 14, 2011. I updated it with more information on December 11, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in. Even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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Recipe Rating


  1. Liza McNeely says:

    Can I used canola oil instead of avocado oil?

    1. Liza, Yes, canola oil will work well here. I hope you enjoy the recipe! :)

  2. 5 stars
    Very moist, with the outside of the muffins nicely browned. I cooked the lower amount of time, might try a minute or two longer. A hint of sweetness, but not at all cloying. Nice recipe, thanks.

  3. Betty @ scrambled hen fruit says:

    I’m equal opportunity with cornbread-I love both the southern and the yankee versions! The creamed corn sounds like a wonderful addition. :)

  4. I absolutely LOVE cornbread. I have never actually had it with creamed corn, but I am definitely going to try your recipe!

  5. Katie@Cozydelicious says:

    Oooh, these muffins look wonderful! So moist and full of corn flavor!

  6. I love corn breads and I have like six cans of corns in my pantry, I’m saving this recipe!!!

  7. Lauren @ Healthy Food For Living says:

    Making these this weekend… with a big pot of chili. Can’t wait to try ’em!

  8. I’m not crazy about cornbread, but that’s only because it usually has a coarse, dry texture. These on the other hand look so moist and soft! The addition of creamed corn is so smart. I really want to try that trick now, too.

  9. Veronica Miller says:

    These are the prettiest corn muffins I’ve ever seen! I’ll be making them–I can’t get enough of cornbread in any form in the winter-it goes so great with chili, beans, and soups. I envy you for having finished your holiday baking-I’m just now getting started. Not a good plan to procrastinate! aaa!

  10. Boy do I ever want to take a bite of those!

  11. They look delectable, Faith. I love corn bread, corn muffins, polenta – all of these wonderful concoctions… but it is so hard to know if I am getting GMO corn flour or not – and sadly, all corn flour is GMO unless otherwise noted – and it is the otherwise noted stuff I cannot lay my hands on in my neck of the woods.
    I love your green glass, too!

  12. Vicki Bensinger says:

    Im looking forward to trying them. I know these will taste fantastic!

  13. tania@mykitchenstories says:

    Ohh these look delicious. I love cornbread so muffins ,…… twice as good

  14. i can’t imagine eating creamed corn by itself, but in this way, it’s quite appealing!

  15. Em (Wine and Butter) says:

    I ADORE cornbread muffins – and they actually always remind me of my trip to NY – I like them with a bit of added sugar though :)

    1. Em, As you can see from the recipe, I like my cornbread sweet too! :)

  16. Vicki Bensinger says:

    Years ago when my daughter took Home Ec in school she came home with a recipe like this for cornbread that was the best I’d ever had. Somehow we lost that recipe and I could swear this is it. Do you recall where you got this from? Ooh I can’t wait to make it now.

    Yes I love creamed corn. In fact I could eat it straight from the can.

    1. Vicki, Thanks! These muffins were a product of a bored evening and me wanting to experiment in the kitchen — aka, it’s my recipe. ;) (Unless a source is given, all recipes on my site were developed by me…same thing with the photos on my site.)

  17. Daisy@Nevertoosweet says:

    I love creamed corn and I’ve never thought about putting creamed corn and cornbread and whip it into a muffin! Sounds like the perfect thing to have for breakfast or BRUNCH :) thanks for the recipe!

  18. Angie's Recipes says:

    I always prefer muffins to cupcakes. Those look so moist and tasty!

  19. I bet the muffins are moist and delicious! Using creamed corn is a great idea. Yay! For getting your baking done! Just started mine today.

  20. Magic of Spice says:

    I already like creamed corn, so I’m in, and I like my cornbread a bit sweet as well. Being from Southern California, I guess does not qualify me as a Southerner anyway, lol
    They look delightful Faith :)

  21. Mmmmm I bet those taste yummy. Diane

  22. BeadedTail says:

    We love cornbread muffins around here too! As for holiday baking, I haven’t even started yet. Wish you could come help! :)

  23. Evelyne@cheapethniceatz says:

    Those look really great. I love them but don,t think of making them a lot…it is just not a staple of my local cuisine so I forget. Wow did all your holiday baking! How about your shopping ? :)

  24. Perfect for breakfast, snack or dinner – very nice!

  25. My father would be in heaven. Oh the times I saw him eating creamed corn (canned, no less) and loving it. I think he liked it better than fresh creamed corn…and my mother made that for him often. :) Fun memories.
    These look great, Faith.
    (Did you see these? Reminded me of yours….)

    1. Barbara, No, I hadn’t seen those corn cakes, but thanks for introducing me to what looks like a lovely blog! And you’re right, they do look a lot like the Vegetable Fritters I made a couple summers ago (except she uses more corn and no zucchini). I love the red corn she used — it looks gorgeous!

  26. I agree with you about creamed corn solo…but in something like casseroles or…THESE – yum! :)

  27. I adore baking, but I also find holiday baking super stressful. Maybe because more pressure is being put on getting things into and out of the oven?

    Corn muffins are one of my FAVORITE treats…yes treats because I totally like em sweet! I wish i had one to go with some chili I just made!

  28. This sounds so good, muffin looks amazing!

  29. Blond Duck says:

    I could eat cornbread all day long.

  30. I love when corn muffins are a little grainy! And I bet the creamed corn adds something super interesting to the mix. Glad you finished up your holiday baking

  31. Amy (savory moments) says:

    I always put sugar and often creamed corn in my cornbread – but, I’m also from NY! I find it’s best. I believe my southern family calls that “corn pudding” even if it is in bread/muffin form… These look yummy!

  32. Scrumptious and very pretty looking!



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