Cornbread Muffins

5 from 5 votes

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.

Prep Time10

Cook Time15

Total Time25

Calories: 217

Course: Side Dish

Servings: muffins

Author: Neli Howard

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.

Video

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.

Nutrition

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