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These light and fluffy cornbread muffins are so quick and easy to make and are perfect to serve up as a side with so many meals. Ready to serve in 30 minutes and easily made gluten-free.
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I just know you are going to love these delicious cornbread muffins! They make for a great side to serve with soups and chilis, and I for one will be definitely serving them at Thanksgiving!
These gluten-free cornbread muffins are super simple and easy to make and they come out of the oven super fluffy and light. They have just the right amount of sweetness, and I promise you, one is not enough!
Why you will love these cornbread muffins!
- Quick: It takes about 10 minutes to make a batch of these corn muffins and they are ready to serve in half an hour.
- Simple: Made with a handful of basic ingredients, this is a great recipe for your kids to help you with!
- Make ahead: These muffins are a great option if you are planning to serve them as part of a big feast. They are also freezer friendly.
Ingredients
- Cornmeal: Use yellow cornmeal for the best color and texture.
- Flour: I used a gluten-free 1:1 flour, but you can use all-purpose if you aren’t gluten-free.
- Baking Powder: So that the muffins get light and fluffy as they bake.
- Coconut Sugar: A natural sugar that contains healthy fats. You can also use brown sugar.
- Salt: For seasoning.
- Milk and eggs: To help bind the ingredients together.
- Butter: I used unsalted butter. If you use salted, adjust the amount of salt added.
- Honey: To naturally sweeten the cornbread muffins. You can also use maple syrup.
- Corn: Cook the corn kernels before mixing them into the batter.
How to make cornbread muffins
- Preheat the oven to 400°F and place paper liners in a muffin pan (or lightly spray the muffin pan with nonstick cooking spray).
- In a large bowl whisk together cornmeal, flour, baking powder, coconut sugar, and salt.
- In a medium-sized bowl, whisk together the milk, eggs, butter and honey.
- Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn kernels.
- Fill the prepared muffin tins ⅔ full with the batter, about ⅓ cup per tin.
- Place the muffin pan on a sheet pan and bake in a preheated oven in the center rack.
- Bake for 13 to 15 minutes, until golden and toothpick inserted in the center comes out clean. Remove muffin pan from the oven and allow the honey cornbread muffins to cool for 5 minutes in the pan, and then transfer the muffins to a cooling rack.
What do you serve with them?
These southern cornbread muffins are super delicious to eat on their own with a slathering of butter and a drizzle of honey. They are also perfect to serve as a side with chilis, stews, soups, and roasted meats. Try them with:
- Instant Pot Beef Stew
- Instant Pot White Chicken Chili
- Creamy Chicken and Mushroom Soup
- Instant Pot Butternut Squash Soup
How long do they keep?
Once fully cooled, place the sweet cornmeal muffins into an airtight container. Keep them at room temperature and they will last well for 3 to 4 days. Before serving, I like to heat them through in the oven.
Can you freeze them?
Yes, these cornbread muffins are freezer friendly, so be sure to make a double batch! You can either freeze the muffins solid on a baking sheet before placing in a freezer bag. Alternatively you can wrap them individually in plastic wrap or foil before storing in a bag or container.
Thaw frozen muffins at room temperature for 3 to 4 hours. Muffins can be reheated by being wrapped in foil and placed in an oven at 350F until warmed through.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for Cornbread Muffins
- Don’t over mix the batter, the dry ingredients should be just combined. If you over mix them they can become chewy.
- Cook the corn in boiling water before adding to the batter. You can use fresh or frozen corn. If you are in a real pinch, you can use drained canned corn.
- Do not leave the baked muffins in the pan longer than 5 minutes, otherwise, they’ll become soggy as they cool.
More Easy Sides
- Candied Sweet Potatoes
- Roasted Beets and Carrots
- Green Beans and Mushrooms Side Dish
- Green Beans Almondine
Cornbread Muffins
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Ingredients
- 1 cup yellow cornmeal
- 1 cup flour, I used gluten-free for gluten-free cornbread muffins
- 1 tablespoon baking powder
- ½ cup coconut sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- ½ cup honey
- ½ cup yellow corn kernels, cooked
Instructions
- Preheat the oven to 400°F and place paper liners in a muffin pan (or lightly spray the muffin pan with nonstick cooking spray).
- In a large bowl whisk together cornmeal, flour, baking powder, coconut sugar, and salt.
- In a medium-sized bowl, whisk together the milk, eggs, butter and honey.
- Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn kernels.
- Fill the prepared muffin tins ⅔ full with the batter, about ⅓ cup per tin.
- Place the muffin pan on a sheet pan and bake in a preheated oven in the center rack.
- Bake for 13 to 15 minutes, until golden and toothpick inserted in the center comes out clean. Remove muffin pan from the oven and allow cornbread muffins to cool for 5 minutes in the pan, and then transfer the muffins to a cooling rack.
Notes
- Don’t over mix the batter, the dry ingredients should be just combined. If you over mix them they can become chewy.
- Cook the corn in boiling water before adding to the batter. You can use fresh or frozen corn. If you are in a real pinch, you can use drained canned corn.
- Do not leave the baked muffins in the pan longer than 5 minutes, otherwise, they’ll become soggy as they cool.
I made a big pot of chilli, and these muffins were perfect with it. My family loved them. Thanks for the great recipe!
I was looking for a tasty recipe for corn bread to go with our chili. These muffins were perfect. Very moist and easy to make.
These are SO fast and easy to make. I love the flavor and moist texture. I’ll never use a mix again!
Adding these to my dinner line up for the week; they look perfectly light and fluffy and full of flavor!
Fabulous muffins to make that’s for sure. The texture is just the way I like it. Thank you for the tip on mixing the batter – so important!