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 unsalted butter, melted; 1 large egg

Highlighted under: Comfort Dinner Recipes

I absolutely love making Classic Southern Cornbread Muffins to accompany my meals. This recipe combines the rich, buttery flavor of cornmeal with just the right amount of sweetness to create the perfect fluffy bite. They’re deliciously crispy on the outside and tender on the inside, making them a versatile side for everything from chili to fried chicken. Plus, they’re incredibly easy to whip up, requiring just a few simple ingredients and minimal time. Trust me, once you try them, these muffins will become a staple in your kitchen.

Created by

Emily

Last updated on 2026-02-02T17:22:28.219Z

When I first tried my hand at making cornbread muffins, I never imagined how simple it would be. Using buttermilk enhances the flavor and texture, leaving each muffin light and moist. I experimented with different ratios of cornmeal to flour and found that a little touch of sugar really elevates the taste without making them overly sweet. These muffins have since become a family favorite!

Another tip that I discovered is to let the batter rest for a few minutes before scooping it into the muffin tin. This small step helps to develop the flavor and results in a fluffier muffin. Baking them fresh and serving them warm with softened butter takes the experience to a whole new level!

Why You Will Love This Recipe
Perfectly moist and fluffy texture that melts in your mouth
Rich and buttery flavor with a hint of sweetness
Versatile side dish for any Southern meal or barbecue

The Role of Buttermilk

In this recipe, buttermilk plays a crucial role in achieving the desired texture of your cornbread muffins. It not only adds a slight tang that balances the sweetness but also reacts with the baking powder to produce a lighter and fluffier muffin. If you don’t have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using; this will mimic the acidity of buttermilk effectively.

The acidity of buttermilk also helps to tenderize the gluten in the flour, making the muffins less dense. When you pour the wet mixture into the dry, ensure the buttermilk is at room temperature for better emulsification, which contributes to a consistent, fluffy texture. If your batter appears too thick, adding a little more buttermilk in small increments can help adjust it without compromising the flavor.

Perfecting the Texture

Achieving the perfect balance between a crispy exterior and a tender interior is essential for cornbread muffins. To ensure great texture, avoid overmixing the batter once the wet and dry ingredients are combined; overmixing can develop the gluten too much, resulting in a tougher muffin. It's best to mix until just combined, leaving a few lumps to maintain that fluffy mouthfeel that Southern cornbread is known for.

Another important factor is the baking time. Keep an eye on the muffins as they bake; they typically require about 15 to 20 minutes but can vary depending on your oven's accuracy. Look for golden edges and a toothpick inserted in the center that comes out clean. If you notice the tops browning too fast, consider covering them loosely with foil halfway through baking to prevent burning while ensuring the insides cook through.

Ingredients

Gather the following ingredients to make the perfect cornbread 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 unsalted butter, melted
1 large egg

Make sure to have all ingredients ready before you start mixing.

Instructions

Follow these simple steps to create your cornbread muffins:

Preheat the Oven

Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing it or lining it with muffin liners.

Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until combined.

Combine Wet Ingredients

In another bowl, mix the buttermilk, melted butter, and egg until well combined.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – a few lumps are okay!

Fill Muffin Tins

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Remove the muffins from the oven and allow them to cool for a few minutes before transferring them to a wire rack. Serve warm with butter.

Enjoy your delicious cornbread muffins as a side to your favorite dishes!

Pro Tips

For added flavor, try mixing in some shredded cheese or chopped jalapeños into the batter. Adjust the baking time as needed if you're adding extra ingredients.

Serving Suggestions

These Classic Southern Cornbread Muffins are incredibly versatile and can be enjoyed in various ways. They pair beautifully with savory dishes like chili or gumbo, adding just the right hint of sweetness to offset the spice. For a breakfast treat, try serving them warm with honey or jam spread on top. If you have leftover muffins, they also make a delightful accompaniment to a hearty soup.

For gatherings, you can elevate these muffins by incorporating herbs or cheese into the batter. Chopped jalapeños provide an extra kick, and shredded cheddar can complement the buttery flavor beautifully. Just remember to adjust the baking time slightly if adding moist ingredients to maintain the perfect texture.

Storage and Freezing Tips

If you find yourself with leftover muffins, store them in an airtight container at room temperature for up to two days. To extend their freshness, consider freezing them. Place the cooled muffins in a zip-top bag, removing as much air as possible. They can be frozen for up to three months. To reheat, simply thaw at room temperature and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

For those who like to meal prep, these muffins freeze exceptionally well, making them a convenient addition to your weekly meal plan. Just bake them ahead of time, cool completely, and freeze. When you're ready to enjoy, you’ll have a quick and delicious side dish at your fingertips, ready to impress at any table.

Questions About Recipes

→ Can I make these muffins ahead of time?

Yes, you can make the batter ahead of time and refrigerate it for up to 2 hours before baking.

→ Can I freeze these cornbread muffins?

Absolutely! Once cooled, wrap them tightly in plastic wrap and freeze. They can be reheated in the oven.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How do I store leftover muffins?

Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.