Look no further for a favorite cornbread recipe, because these sweet cornbread muffins are it! They are moist, flavorful, and a great side dish recipe. Not to mention, they soak up butter and honey like none else!
This post is brought to you in partnership with Iowa Corn, but all thoughts and opinions expressed are mine. Thank you for supporting brands that make High Heels and Grills possible!
If you saw my recent post for this to-die-for, 5 ingredient, and super easy Corn Casserole, then you probably read how I had the incredible chance to visit Iowa with Iowa Corn, to visit a local distillery, local farms, restaurants, and to rub shoulders with some of the hardest working people in America – corn farmers. It was such an amazing experience and one that I will never forget!
I learned so much on that trip, the most important things being all of the uses that corn has to our society. It is used to produce ehtanol, feed livestock, build our economy by selling it to other countries, and of course – we enjoy it on our dinner tables. The corn we eat actually makes up a small part of the corn that is grown in America, but it there are still some huge benefits to making it a regular part of your diet!
3 Benefits of Incorporating Corn into Your Meals
- Corn contributes to eye health by adding lutein and zeaxanthin to your diet, which prevent cataracts or macular degeneration.
- It contains a lot of fiber, which can help aid in weight-loss by helping you to feel fuller longer, so you’re less likely to overeat.
- The kernels of corn are rich in vitamin E, a natural antioxidant, that is essential for growth and protection of the body from illness, diseases, and cancer.
These are just a few of the many benefits of a diet rich in corn. One of my favorite ways to eat corn is in the form of cornbread. I don’t know about you, but I prefer sweet cornbread opposed to regular cornbread. Apparently, a lot of other people do too, because this sweet corn bread is one of our most popular recipes! That’s why I wanted to make it easy for y’all and altered the recipe to make individual sweet cornbread muffins and they did not disappoint. At all.
Can you freeze sweet cornbread?
You sure can! In fact, we like to make a big ol’ batch of it and freeze the extras, so we don’t have to make more the next time we eat it with our favorite chili. Just let it cool completely and then place it in a storage bag. It is good for about two months.
Can you reduce the sugar in this sweet cornbread recipe?
That would be another yes. We have played around with different amounts of sugar in this recipe and 3/4 cup is probably the lowest I would take it to. It’s still sweet, but isn’t compromising the taste of the recipe.
I am always blown away by how delicious this sweet cornbread recipe is every time I make it! I hope you and your family enjoy it just as much as we do!
Sweet Cornbread Muffins
These Sweet Cornbread Muffins are so moist and flavorful! Slather them in butter and they are a great side dish to any meal.
Ingredients
- 4 lg. eggs
- 1 cup milk
- 1 tsp. vanilla extract
- 3/4 cup butter {I use salted}
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
Instructions
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Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray.
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In a medium-sized bowl, combine the eggs, milk, vanilla.
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Melt the butter in the microwave and then add to the egg mixture, stirring well.
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Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
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Fill each muffin hole 3/4 of the way full. Bake for 23-25 minutes or until an inserted toothpick comes out clean. Repeat with remaining batter.
If you like these sweet cornbread muffins, you might also like:
Easy Corn Casserole
Slow Cooker Turkey Chili
Corn, Potato, and Kale Chowder
Corn Fritters
Hamburger Soup
Creamy Corn with Bacon
-Sarah
Wilhelmina Wessel says
These muffins are so perfect! I would love one slathered with butter and drizzled with honey, mmmmmm!
Sarah says
Adding this to my Thanksgiving menu for this year! I can’t wait!
Karl says
These look ace and it’s great you can freeze them. Just need to make some room in my freezer first
Stefanie says
I’ve made these twice now and they are a new favorite here. Just PERFECT. A keeper recipe for sure.
pat higgins says
I made these with large muffin tins, perfectly moist at 25 min and made maple/honey butter,,, VERY good
Debi says
Taste good but I couldn’t get them out of the muffin tins in one piece which was greased
Chris says
I regularly make breakfast for my wife and 2 and 4 year old girls. We are always looking for a good corn muffin recipe and stumbled upon this one after years of trial. The only thing i did different was 1 sick of butter versus 1.5. My oven runs hot so I inly needed 18 minutes. These were the best corn muffins Ive made yet! Thanks for the recipe. Im making sure its saved on every device :).
Pam says
Made these today. They are delicious and everyone loved them! Thank you for a great recipe!
Cindy Mcleod says
These muffins were delicious the only thing i would do different is cuf down on the sugar.
Luciana says
Has anyone ever iced cornmeal muffins? My son LOVES them and I thought I would maybe use a cream cheese icing…just to surprise him????
Jennefer says
Delicious! Exactly what I was looking for in a cornbread recipe!
jay says
what grind do you use ? fine, medium or coarse ?
stefanie says
Pinning this recipe on my kitchen bulletin board. My husband doesn’t want any others.
Making these again tonight to go with chili. They are perfect. Thanks
Vviane Van Giesen says
Delicious !!! I made it with the whole amount of sugar and it is not too sweet. It is perfect. Do not change ingredients, because you will love these muffins just the way they are. Hmmmmm….
Amanda M Baker says
Are these mini muffins?
Trisha says
Hello,
I just made these for a Father’s Day picnic. They are delicious and look just like the picture. Thank you.
Bria says
Hi!
This sounds amazing. I want to use this recipe for Thanksgiving. You mentioned a silicone muffin pan. Would spraying a metal muffin pan work just fine or does it need to be silicone?
Chalon Lee says
Perfect. Loved it and will do again!
Fearless Dreamer says
I was craving Corn Muffins for months, and decided to make them today for Sunday breakfast.
YUM! These are moist and delicious, sweet and buttery.
I used only 1 cup of sugar, instead of 1 and 1/2, and added about 1/8 cup of Flaxseed meal for specks of color and added vitamins.
My first muffin, I put butter and honey on – Mmmmmmmm!
My next 2 muffins,I decided were just as good and sweet a-plenty just as they are, with nothing on them.
Everything is So much better when you bake with butter, and not oil or shortening, like most store-bought baked goods use…
I will definitely make these again!!!
PAUL F. TIDYMAN says
Truly superb. I owned a bakery for 20 years, and now just bake a little for some of the seniors in my complex. Between the butter, sugar, and vanilla, these are really almost cake like. I thank you so much for sharing it!!
Sandy says
I use unsalted butter. Do I need to add extra salt?
Adi Loevsky says
These are perfect! I veganized this recipe by using a vegan egg replacement for the eggs, oat milk, and vegan butter and they turned out DELICIOUS!! Crispy muffin top and soft bottom, such a great recipe and so simple!
Anitajo says
We just love these muffins with bbq pork ribs, beans and mustard potato salad! Delishus♥️
Kat says
These muffins are fantastic!!! Fluffy, cake like..Just right!! I added finely chopped jalapenos ..The sweet and hot makes the perfect balance..
I love southern cornbread but sometimes like it sweet and fluffy.
Thanks for a great recipe!!
Darline says
I don’t buy salted butter so should I increase the salt amount?
Betty says
Wondering if I could substitute some of the white flour for whole wheat?
Wonderful cook says
I made these cornbread muffins yesterday night and they were super good! I will definitely make this recipe again. Thanks.