Homemade Cornbread Muffins

POV: You’re ready to ditch the box mix and make cornbread muffins just like Grandma used to, only easier. My Easy Cornbread Muffins recipe is the perfect balance of sweet, moist, and crumbly, made with just six ingredients you likely already have in your pantry and fridge. These muffins bake up in just 20 minutes and are an absolute must-have for any meal.

Why You’ll Love These Cornbread Muffins

Let me just say this: once you try these homemade cornbread muffins, you’ll never look at a box mix the same way again. These muffins are:

01. Quick and Easy

Ready in just 20 minutes from start to finish. You already have to mix in milk and eggs for the box mix anyway, you might as well just make it from scratch.

02. Pantry Staples

Only six simple ingredients you probably already have at home. Plus you can make multiple pans of these cornbread muffins, which trust me – you’ll thank me later when your family asks you to make a second batch of these muffins daily.

Ingredients You’ll Need

You really do not need much to make these Homemade Cornbread muffins. The batter comes together and is pretty no fuss to whip up. Here’s what makes these muffins so simple:

Dry Ingredients:

• self-rising cornmeal
• all-purpose flour
• sugar

Wet Ingredients:

• eggs
• milk
• honey
• melted butter

How to Make the Best Cornbread Muffins

Set it to 350°F and get your muffin pan ready. Combine the dry ingredients in one bowl and the wet ingredients in another. Slowly add the wet ingredients to the dry mixture and stir until just combined. Pro tip: Don’t over mix!

Use butter, oil, or non-stick spray to generously grease your muffin tin. Pour about 2 tablespoons of batter into each muffin cup and bake for 20 minutes, or until golden brown.

Serve warm straight out of the oven or save them for later (but trust me, they won’t last long!).

Pro Tips for Perfect Cornbread Muffins

• Make It Sweeter: If you love a sweeter cornbread, increase the sugar to 1/2 cup or drizzle with extra honey when serving.
• Add Some Heat: For a spicy kick, stir in diced jalapeños or a pinch of cayenne pepper.
• Double the Recipe: Trust me, these muffins disappear fast. If you’re feeding a crowd, double the ingredients!

What to Serve with Cornbread Muffins

These cornbread muffins are a versatile side dish that pairs perfectly with so many meals:

• Can you have Red Beans and Rice without cornbread? Yes. But should you? Absolutely not.
• With Soup or Chili: A warm bowl of chili or chicken soup becomes even better with these muffins on the side.
• Classic Comfort Food: Pair them with BBQ ribs, fried chicken, or a comforting pot roast.

Why Homemade Beats the Box Mix

I get it. The box mixes are convenient. But when you can make a batch of homemade cornbread muffins this easily, why settle? The flavors are richer, the texture is just right, and there’s nothing like the satisfaction of making them yourself. Plus, these muffins are made with real ingredients, no preservatives or artificial flavors in sight.

Notes and Storage

• Leftovers: Store any leftovers in an airtight container at room temperature for up to 3 days.
• Reheat: Warm them in the microwave for 10-15 seconds for that fresh-from-the-oven taste.
• Freezing: These muffins freeze beautifully. Wrap them individually and store in the freezer for up to 3 months.

FAQ

Can I use regular cornmeal instead of self-rising?

Absolutely! Just add 1 teaspoon of baking powder and 1/4 teaspoon of salt to the dry ingredients.

What can I use instead of honey?

Maple syrup works wonderfully as a substitute, or you can simply use extra sugar for sweetness.

Can I make these dairy-free?

Yes! Swap the milk for plain oat milk or your favorite dairy-free alternative, and use vegan butter.

After 30 minutes the okra should be soft. Then, you can add in your shrimp. After about 5 minutes, the shrimp should be done. Serve over rice, and enjoy!