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