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These Amazing Cornbread Muffins are easy to put together and so moist and flavorful! Free printables included for homemade make ahead mixes!
I have tried various cornbread type recipes over the years but this Amazing Cornbread Muffins recipe is by far the winner!
I cut the recipe for this amazing cornbread from a magazine many years ago. It has been taped into my notebook recipe file and used countless times.
Most cornbreads are great with butter but this one is so moist and flavorful that you don’t even need it. I know—I feel your doubt, but really!
The chunks of real corn in it give a nice burst of sweet flavor.
It goes great with any soup or stew or all by itself.
It is shown with Chicken Barley Soup. That recipe is coming soon. They went fantastically together.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why I Love This Recipe
Easy to make with simple ingredients.
Comes together in about 30 minutes.
Ideal for meal-prep and make ahead type of meals. I love to have a few of these mixes in my cupboard so all I need to do is all the wet ingredients.
Can it Be Made Ahead of Time
Yes!
Make up the dry ingredients in a handy homemade mix so all you need to do is add the wet ingredients, stir up the batter then cook.
Can This Be Frozen
Yes! Just put them into a gallon Ziploc bag, label and seal well. Get as much air out of the bag as possible and be sure they are totally cool before freezing.
They can be popped out one or two at a time or used by the bag.
How to Store Amazing Cornbread Muffins
Store in airtight container or Ziploc bag. They are fine at room temperature for a day or two but after that should be in refrigerator or freezer. They will keep in refrigerator for several days and freezer up to 3 months.
Key Ingredients
(Full printable ingredients and instructions are just below.)
Cornmeal; yellow or white are fine
All purpose flour
White sugar
Can corn, drained
Can creamed corn; the whole can, don’t drain
Butter, melted
Milk; whole or 2%
Large eggs, beaten
How to Make Amazing Cornbread Muffins
Measure cornmeal, flour, sugar, baking powder and salt into a quart size bag. (I am also measuring into a bowl to make a batch of muffins now.)
Label bag with the printout.
Or measure cornmeal, flour, sugar, baking powder and salt into a mixing bowl.
Melt butter into a large mixing bowl.
Add corn, milk and eggs to butter.
Combine both bowls together and mix just enough to blend.
Spoon batter into 12 greased muffin cups. I use a 1/3 cup measuring cup.
Bake in a preheated 400* oven for 15-20 minutes or until tops are nicely browned and center is cooked.
Test by poking a toothpick in the center of one. It is done if it comes out clean.
Cool on wire rack.
Note: Batter could also be poured into a greased 8 X 8 baking pan and baked for 25-30 minutes.
Other Muffin Recipes
Freezer Chocolate Chip Muffins
When is National Muffin Day?
National Muffin Day is on February 20th every year.
To Use as a Homemade Mix
I just take an hour or so every several months and make several of our favorite recipes into quart size bags so when I make our favorite baking recipes all I need to do is pour the dry together with the wet. It saves a lot of pulling out, measuring and putting away.
When I make several together like that with similar ingredients, it is really very easy.
I have typed up the directions to print out and tape onto the bags. That way I know what they are and what else is needed to make them so I don’t even have to pull out the recipe.
Download the free printable directions for Amazing Cornbread Muffins
This is the printable to add to your mixes when you make them. The printable recipe is just below.
If you make it, play it or use it, let me know! Rate it and leave a comment below. I love hearing from you!
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Amazing Cornbread Muffins
These Amazing Cornbread Muffins are easy to put together and so moist and flavorful! Free printables included for homemade make ahead mixes!
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/4 cup white sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 15 ounce can corn, drained
- 1 14.75 ounce can creamed corn
- 1/2 cup butter, melted
- 1/4 cup milk
- 2 large eggs, beaten
Instructions
Measure cornmeal, flour, sugar, baking powder and salt into a quart size bag.
Label bag with the printout.
Or measure cornmeal, flour, sugar, baking powder and salt into a mixing bowl.
Melt butter into a large mixing bowl.
Add corn, milk and eggs to butter.
Combine both bowls together and mix just enough to blend.
Spoon batter into 12 greased muffin cups. I use a 1/3 cup measuring cup.
Bake in a preheated 400* oven for 15-20 minutes or until tops are nicely browned and center is cooked.
Test by poking a toothpick in the center of one. It is done if it comes out clean.
Cool on wire rack.
Notes
Batter could also be poured into a greased 8 X 8 baking pan and baked for 25-30 minutes.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 224Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 52mgSodium 459mgCarbohydrates 32gFiber 2gSugar 7gProtein 5g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
