Classic Southern Cornbread Muffins

Name: Classic Southern Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1/4 cup melted butter; 2 large eggs; 1/4 cup honey

Highlighted under: Easy Plates

I’ve always been a fan of cornbread, but making it into muffins takes it to a whole new level. The first time I tried these Classic Southern Cornbread Muffins, I was blown away by their fluffy texture and rich, buttery flavor. The sweet corn flavor pairs beautifully with a hint of honey, making these muffins perfect for breakfast or as a side dish with chili or barbecue. I love how simple the recipe is, yet it always impresses my family and friends during gatherings.

Created by

Emily

Last updated on 2026-02-02T17:45:05.669Z

When I first baked these Classic Southern Cornbread Muffins, I used my grandmother's recipe, which has been passed down through generations. The combination of cornmeal and buttermilk creates a light, tender muffin that complements any meal. As I mixed the batter, I enjoyed the aroma of the sweet corn filling my kitchen like a warm hug. This recipe is straightforward, and trusting the process yields the best results.

One tip I learned along the way is to avoid overmixing the batter; it keeps the muffins airy and soft. Adding melted butter right before baking gives them a beautiful golden crust that’s irresistible. I can’t resist serving these warm, slathered with a bit of honey butter—they simply vanish from the table!

Why You'll Love These Muffins
Fluffy texture that holds together perfectly
Hints of sweetness with a rich buttery flavor
Quick to make and perfect for any meal

Understanding the Ingredients

Cornmeal is the star ingredient in these muffins, giving them that characteristic texture and flavor. For the best results, use a finely ground cornmeal, which provides a smoother crumb. If you're looking for a slightly coarser texture, you can opt for medium-ground cornmeal, but keep in mind that it will alter the overall final texture. The combination of cornmeal with all-purpose flour helps achieve the perfect balance of fluffiness and stability, ensuring your muffins don’t crumble when bitten into.

The role of buttermilk is crucial in this recipe. Not only does it add a tangy richness that complements the sweetness of honey, but it also reacts with the baking powder to produce a lighter muffin. If you don't have buttermilk on hand, you can create a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Allow it to sit for about 5-10 minutes before incorporating it into the mixture, and you'll achieve a similar acidity that promotes leavening.

Baking Tips for Perfect Muffins

When it comes to mixing the batter, remember that overmixing can lead to dense and chewy muffins. You want to combine the wet and dry ingredients just until you see the last streaks of flour. The batter will be somewhat lumpy; this is perfectly okay! Also, allowing your batter to rest for about 5 minutes before filling the muffin tin can help improve the texture, resulting in slightly taller muffins.

Keep an eye on your muffins while they’re baking; they should be golden brown with the edges starting to crisp up. A toothpick should come out clean or with just a few crumbs when inserted into the center. If you find they’re browning too quickly, tent the muffin tin with aluminium foil for the last few minutes of baking to prevent burning while they cook through.

Ingredients

For the Muffins

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup melted butter
2 large eggs
1/4 cup honey

Instructions

Steps

Preheat the Oven

Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.

Mix the Dry Ingredients

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.

Combine the Wet Ingredients

In another bowl, whisk together the buttermilk, melted butter, eggs, and honey until smooth.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Fill the Muffin Tins

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes or until golden and a toothpick inserted in the center comes out clean.

Cool and Serve

Remove the muffins from the oven, let them cool for a few minutes in the tin, then transfer them to a wire rack. Serve warm with butter or honey!

Pro Tips

For added flavor, consider mixing in some cheese or jalapeños, or even serving them alongside a hearty soup or stew.

Storage and Make-Ahead Tips

These Classic Southern Cornbread Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. To keep them moist, line the container with a paper towel before placing the muffins inside, then use another paper towel on top. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 3 months.

If you're looking to make these muffins ahead of time, consider preparing the dry ingredients in advance. Store them in a zip-top bag or airtight container, and on the day you plan to bake, simply whisk the wet ingredients together before combining. This way, you can have fresh muffins ready in about 30 minutes without too much hassle!

Serving Suggestions

These cornbread muffins are incredibly versatile and pair beautifully with various dishes. Serve them warm alongside chili for a comforting meal, or offer them at a barbecue as a delightful addition to your spread. They also make a great breakfast option served with a pat of butter or a drizzle of honey for an extra touch of sweetness.

For a twist, consider adding ingredients like jalapeños for a spicy kick, or shredded cheese for a savory flavor. If you're feeling adventurous, try incorporating fresh herbs like chives or parsley into the batter for a unique flavor profile that complements various meals beautifully. Whatever way you choose to serve them, these muffins are sure to be a hit!

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, if you don't have buttermilk, you can use regular milk by adding 1 tablespoon of vinegar or lemon juice to make a buttermilk substitute.

→ How do I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze these muffins?

Yes, you can freeze these muffins! Just place them in a freezer bag, and they should last for up to 3 months.

→ What can I serve with cornbread muffins?

Cornbread muffins pair well with chili, barbeque, or even spread with butter and jam for a delightful breakfast.