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These sweet cornbread muffins are made from scratch with cornmeal, flour, melted butter and 6 tablespoons of sugar. The recipe makes 12 muffins to serve with soup, stew or chili.

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Growing up in Oklahoma, Jiffy cornbread was something my grandma always had on hand. I wanted to learn to make my own, and these are muffins I make frequently during the winter.

What you need

• 1 cup all-purpose flour, spooned into measuring cup and leveled-off
• 1 cup yellow cornmeal
• 6 Tablespoons sugar
• 1/4 Cup Butter melted
• 2 large eggs
• 1 Cup milk
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt.

How to make sweet cornbread muffins

Heat the oven to 350°F and prepare a muffin pan. Combine flour, cornmeal, baking soda, baking powder and salt in one bowl. In another bowl, combine melted butter, sugar and eggs, then whisk in the milk. Stir the dry ingredients into the wet ingredients just until combined.

Fill the muffin cavities two-thirds full. The original recipe directions give a baking range of 12–14 minutes, until the tops begin to turn golden brown; start checking at 12 minutes. The card below uses 14 minutes as the upper end of that range, plus 10 minutes preparation.

Keep this version sweet and simple

This is a sweet, butter-based recipe. Follow the listed quantities for this version; liquid sweeteners, added corn and different pan shapes can change the batter and baking time. The earlier boxed-mix suggestions have been removed so they are not confused with this from-scratch recipe.

Stir just until the wet and dry ingredients come together. Overmixing is easy to do once the flour is added. I like to use a silicone muffin pan for easier cleanup.

What to serve with cornbread muffins

Serve them with Hurst’s 15 Bean Soup for Instant Pot or your favorite chili. For another cornbread option, try our jalapeño cornbread recipe.

Print the recipe

Yield: 12 muffins

Cornbread Muffins

5.0 Stars (1 Review)

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Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Ingredients

• 1/4 Cup Butter melted
• 6 Tablespoons sugar
• 2 Eggs
• 1 Cup milk
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 Cup flour
• 1 Cup cornmeal

Instructions

1. Preheat oven to 350°F and prepare a muffin pan.
2. In a small bowl, combine the flour, cornmeal, baking soda, baking powder and salt.
3. In a large bowl, combine melted butter, sugar and eggs. Whisk in milk.
4. Slowly add the dry ingredients to the wet ingredients. Stir just until combined; do not overmix.
5. Fill each muffin cavity 2/3 full. Bake for 12–14 minutes, or until the muffins are turning golden brown. Start checking at 12 minutes.
6. Enjoy!

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