These Easy Best Cornbread Muffins with Cream Corn are everything you love about classic cornbread—only softer, sweeter, and extra moist thanks to creamy corn blended right into the batter. This family-friendly recipe pairs perfectly with chili, soups, barbecue, and busy weeknight meals.
Why You’ll Love These Cornbread Muffins
If you’re searching for a corn muffin with the perfect balance of tenderness, sweetness, and buttery comfort, this is the one. The creamed corn makes each bite soft and moist, while the cornmeal adds that signature texture cornbread lovers crave. They bake beautifully, store well on the counter, and reheat in seconds—ideal for meal prep or last-minute dinners.
Ingredients You’ll Need
- ½ cup unsalted butter, room temperature
- 2 eggs
- ¾ cup milk
- 1 cup canned creamed corn (Libby’s works great)
- 1 tablespoon baking powder
- ¾ cup yellow cornmeal
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- ¼ teaspoon salt
- Extra melted butter for brushing on top
How to Make Easy Best Cornbread Muffins with Cream Corn
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F and line a muffin tin with paper liners or lightly grease each cup. This ensures perfectly golden muffins that lift out easily.
Step 2: Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and sugar together until light and fluffy. This helps create a tender crumb.
Step 3: Add Eggs, Milk, and Creamed Corn
Mix in the eggs one at a time. Stir in the milk and creamed corn until combined. The batter will look slightly loose—this is what keeps the muffins moist.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt. This distributes the leavening evenly so the muffins rise beautifully.
Step 5: Bring Wet and Dry Together
Gently fold the dry mixture into the wet batter until just combined. Avoid overmixing to keep the muffins soft.
Step 6: Fill and Bake
Scoop the batter into your muffin cups, filling each about ¾ full. Bake 15–18 minutes, or until the tops are golden and a toothpick comes out clean.
Step 7: Brush with Butter
As soon as the muffins come out of the oven, brush the warm tops with melted butter for extra flavor and shine.
Tips & Variations
- Sweeter Muffins: Add 1–2 extra tablespoons of sugar.
- Add Corn Texture: Stir in ¼ cup whole-kernel corn.
- Dairy-Free Option: Use oat milk and dairy-free butter.
- Gluten-Free Version: Swap in a 1:1 gluten-free flour blend.
- Meal-Prep Ready: These muffins stay soft for 3 days at room temp.
Serving Ideas & Storage
Serve your cornbread muffins warm with chili, beef stew, barbecue chicken, or hearty vegetable soup.
They’re also delicious with honey, butter, or a drizzle of warm maple (family-friendly and pork/alcohol-free).
Storage:
- Room temp: up to 3 days in an airtight container
- Refrigerator: 5–6 days
- Freezer: up to 2 months (wrap individually)
Reheat in the microwave for 10–15 seconds.
Easy Best Cornbread Muffins with Cream Corn
- Total Time: 25
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Easy Best Cornbread Muffins with Cream Corn are soft, buttery, and lightly sweet, with creamed corn baked right into the batter for extra moisture. They’re perfect as a cozy side dish for chili, soups, or any family dinner.
Ingredients
1/2 cup unsalted butter, room temperature
1/2 cup white sugar
2 large eggs
3/4 cup milk
1 cup canned creamed corn
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
Extra melted butter, for brushing on top
Instructions
1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease each cup.
2. In a large bowl, beat the room temperature butter and sugar together until light and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and canned creamed corn until well combined.
5. In a separate bowl, whisk together the flour, yellow cornmeal, baking powder, and salt.
6. Gently fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
9. Remove from the oven and immediately brush the tops with melted butter. Let cool slightly before serving.
Notes
These cornbread muffins are delicious served warm with butter, honey, or a drizzle of maple syrup.
They pair perfectly with chili, soups, stews, or barbecue-style mains.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
To reheat, warm a muffin in the microwave for 10–15 seconds or in a low oven until just heated through.
For a dairy-free version, use plant-based butter and your favorite non-dairy milk.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 10
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Protein | 4g |
| Carbs | 30g |
| Fat | 9g |
| Fiber | 1g |
| Sodium | 180mg |
Final Thoughts
These Easy Best Cornbread Muffins with Cream Corn are soft, buttery, and incredibly simple—perfect for busy nights or cozy weekend meals. Once you try them, they’ll become your go-to cornbread muffin recipe your whole family will love.