Cornbread Muffins Recipe: How to Make Cornbread Muffins

Cornbread muffins are a type of quick bread containing ground cornmeal, popular in Southern cooking and enjoyed for their tender, crumbly texture and sweet aroma. Southern cornbread has traditionally been made with little to no sugar and a higher cornmeal-to-flour ratio, while Northern style cornbread is sweeter and more cake-like.

Cornbread is most traditionally cooked in a skillet, and individual corn muffins are a popular way to bake individual portions of the dish. Soft and tender, almost like a cake, cornbread muffins can be made sweet or savory, depending on how you want to serve them. Fold in diced jalapeño and shredded cheddar for a perfect chili side dish, or add a touch more sugar and serve with butter and jam for a sweet afternoon snack.

Follow these foolproof tips for the best cornbread muffins:

1. 1. Avoid overmixing the batter. Stirring activates gluten, which will make batters chewy and tight. For cornbread muffins that contain wheat flour, err on the side of caution and mix until just combined and not a minute more. A few lumps are okay.
2. 2. Use cultured dairy. When making cornbread muffings, use buttermilk, crème fraîche, yogurt, or sour cream. The acidity in these ingredients helps with leavening as it reacts with the baking soda, creating a tall crust and fluffy crumb. The zing of the cultured dairy also pairs well with the sweetness of the cornmeal.
3. 3. Add some mix-ins. Plain cornbread muffins are delicious on their own, but you can spruce things up with some additional ingredients. Try stirring in fresh corn kernels, cheddar cheese, diced jalapeños, bacon, or maple syrup.