I followed the directions exactly. Your site is one of my go to places when I’m looking for new recipes idea. Do they freeze well? Thank you, Jenn! Made these last weekend to serve with chili and everyone loved them! Easy and delish. Alternately, I want to make 6 big ones! Thanks as always! Can you freeze these muffins and reheat at a couple days later? My husband and I love them, and I make them often. After mixing, I turned away for 2 min and my batter got super thick! I don’t see a reason to ever make toast again! A couple of earlier reviews stated they used buttermilk with excellent results. This field is for validation purposes and should be left unchanged. Perfect served with sea salt honey butter, chili con carne, baked mac & cheese, and a Caesar salad (with your tried and true dressing recipe). Very moist and delicious and to think, I’ve been suffering through “Jiffy” all these years. Please LMK how they turn out! They still came out great! We have made these at least 6 times since first finding the recipe. Moist and a touch of sweetness made these corn muffins a favorite for my family. Great recipe! It came out perfect, baked for 20 min in a 6 muffin pan!!! Jan 14, 2018 - Ultra fluffy bakery-style cornbread muffins that are full of flavor. Amazing recipe! Nice and light on the inside with a nice crisp texture on the outside. I looked up on Google best homemade cornbread muffins I followed another recipe and it burn to crisp. Dunno, but I think its might just be you Deb! I usually love many of your recipes. This are the best corn muffins ever. I’m going to be taking them to a large bbq and thought mini muffins would be nice. I don’t eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! I made mine the night before and had them for breakfast (with huevos rancheros): to reheat, I poked the tops with a fork, spread some butter, and put them in the oven while I cooked the eggs (so 5ish minutes). Absolutely perfect! My whole family is in love with them! Hi Smk, the muffins should be baked at 350°F/175°C. Instead of egg – I add 2 generous Tbsp of ground Flax to the dry and 6 tbsp extra of milk to the milk-honey mix, Thank you so much for this wonderful easy tasty recipe. I like them a little grainy. In a large bowl with a hand mixer blend butter and sugar until creamy. Cornbread Muffins, delightful,lite, and definitely make again. These corn muffins are delicious and have wonderful texture. Hi Stephanie, You can store these in an airtight container on your counter. Hope you enjoy! My 8 year old couldn’t get enough! Oh my! Whenever I look at your website in Safari, iit looks fine however, when opening in IE, it’s goot some overlapping issues. I was not able to fully mix the butter into the mixture, the excess just floated on the top and I blotted them off with paper towels. I translated everything to grams as way easier and (I think) accurate (I’m in the U.K.). I have tried many corn bread recipies and the problem is they always came out very dry.This is fantastic a keeper.I doubled the recipie.The addition of the honey and using butter made them moist.Thank you.I can’t wait to try another recipie! Each batch made 12 muffins. Does anyone know what the calorie count is on these little babies.? Also do we cut down on the cooking time if using mini muffin tins? Just made these. Hi! My husband loved them with the pot of chili we enjoyed tonight for dinner. Not very “corny”, next time I would add more cornmeal and less flour, and not sweet enough. I’ve been making these for the past 5yrs for Thanksgiving. In another bowl blend the egg, milk and vegetable oil until well combined. Just keep an eye on it . I made these a in a pan for Thanksgiving. Please LMK how they turn out! I had been searching for a cornbread recipe for years that my picky boys would like, and this was a winner! You might have enjoyed it because of its wonderful flavor and its particular promised health improvements. Now my friends and family think I’m an amazing cook and really I’m just following your instructions… I’ve tried many to date and have concluded that while they might not all be 100% to my personal taste, they are all fantastic. Kids love them too, cannot ask for more. The corn muffin recipe was perfect in every way! !,had company over they loved them ,and husband loved them,and he is picky on cornbread!muffins where something I will make again! I don’t have butter can I use margarine or oil instead and how much if yes? Best corn muffin recipe I have come across. Made this today and it was so good!! The banana flavor wasn’t even noticed. It is a healthy, less sweet, and a good snack for light cravings. Janice. Perfect with meals or just eat them alone; yum. Now I love it too! Another winner- thank you! These are the absolute best cornbread muffins I’ve ever had! Yep – that will work. Yum! things tend to brown faster on it. Quick, easy and tasty. Fabulous! Glad you like them! Sometimes I make mini-muffins and freeze them. After making 2 other batches of corneal muffins this morning that I found on the web I finally stumbled upon your recipe. Hi Martina, I use either Indian Head or Quaker, but the brand doesn’t matter much here. I plan on making them again soon (being home teleworking all the time) and I can’t wait to bring them back to the office once we re-open. Thanks! I’d actually recommend sticking with regular milk here — sorry! How can I make my cornbread muffins extra fluffy? Very good and very easy and fast to make. Thinking about making these for a big dinner tomorrow. Now that’s how to make corn bread. Thank you this amazing recipe. For Thanksgiving, I am going to make them in a pan, rather than as muffins. So good! I used to have problems with recipes, but now that I weight all my ingredients, everything comes out picture perfect and tastes wonderful. Thanks! I always get compliments when I make these muffins. You could go either way, but I’d suggest using an 8-inch square baking pan. It is a amazing recipe.The best corn muffins I’ve ever make from scratch.Thank you very much:). I would definitely make them again, they’re nice and moist (way too many cornbread recipes come out dry), and the taste is well balanced between salty and sweet. This may be a stupid question but I am going ask anyway. and added approx. will definitely make again. Maple Syrup? These are best right out of the oven, but will keep on the countertop for a few days. So good!!! I have made them in both regular size and mini-size. Everybody loved it! I’ve used this recipe so many times but never made a review.. These muffins are wonderful! I have destroyed many muffin/pie/cake/biscuit/breakfast bar recipes out there and had thrown in the towel. Made these the other night to go with some slow cooker beef chili. Thank you… I will use whole milk; cannot wait to try the recipe as so many reviews love it!!! Served with a black bean soup with sour cream lime cilantro sauce and chopped tomatoes. Hi Carol, thanks for the follow-up – glad you enjoyed! The best cornbread muffins!!! They're so unbelievably soft and fluffy! Hi Veronica, I recommend using all-purpose, but if self-rising is all you have, you could try reducing the baking powder to 1-1/2 teaspoons and reducing the salt to 1/2 teaspoon. I made these as mini-muffins last night and baked them for 13 minutes. Tks, Atheen. Another great recipe! Did you simply swap the ingredients and use the same amount or did you adjust the amounts in any way? These were a hit in my household! I love this recipe. No doubt this would be good with regular flour. Thanks for the recipe! I make them every two weeks and freeze them. Just made these muffins, they’re delicious ? If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Absolutely delicious! I like butter here as it gives the muffins more flavor than the oil would. Thank you for this wonderful recipe! Did you by chance make any substitutions? Because of this I added a touch more baking powder. They are super tender and moist. Is it okay to use cupcake pan? These are really good! I’ve been looking for a perfect cornbread muffin recipe and I’m happy to say that I’ve finally found it! Made these and had them for breakfast over the last week! The best cornbread I have ever had . Bake time will be different; I’d start checking for doneness at about 30 minutes. Bake time will be shorter though – I’d start checking them at about 12 minutes. Oh my my! Huge miss in the instructions. Enjoy! Thanks Jenn. Very good muffins. I’ve never tried them in muffin form though. Perfectly moist but a little crisp, a little sweet, a little savory. Begin by whisking the eggs in a medium bowl. I use 1 to 1 ratio flour and cornmeal mix. These are great muffins, with just a hint of sweetness. I think they’re perfect! You’re welcome, Judy. Light and fluffy but with that cornmeal light crunch. Are they moist are dry? I just made these and they are INCREDIBLE…my parents love corn muffins and always buy these at grocery store with unhealthy and horrible ingredients so I’m so glad I found a recipe to make for me (and them!!!). Please let me know how they turn out . I made the cornbread muffins, these are the best muffins. I don’t have the spray. Thanks! Can I substitute maple syrup for the honey. (Note that the muffins will not dome.) One muffin provides you about 98 kcal, if you want to make “fit” version you can add skim milk instead of whole milk , if you have more questions about nutritional values I can help you:). But next time the only thing I will do different use less sugar. I followed recipe exactly except, I left out the extra 2 tbs of sugar and since I wanted some fresh corn in it I used the kernels of 1 ear corn with 1/4 cup of the milk in the blender for 2 pulses only to break up the kernels then added this to wet ingredients. !-and I have tried several. INCREDIBLE! Do you have any recipes for microwaveable mug cakes? Lightly sweet muffins with maize flour or corn meal. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Followed the recipe exactly. Baking & Spices. Great texture and absolutely delicious! In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Can I do the mac and cheese at 350 and just bake a bit longer? Hello Jenn, I am a devoted follower of the Jenn Segal School of Cooking and Baking. Yum! We made mini muffins with your chili and Franks dip for the Super Bowl today 2.2.2020 Best regards, Kim. Please provide recipe in cups versus grams or show equivalent. Hi Michele, these muffins are already a bit sweet, so it’s really not necessary. . I would say this is the best recipe for cornmeal muffins I have tried. What is the best way to store them prior to reheating? Mines were a bit more crumbly than I enjoyed but definitely could have been an user error. I had no honey either, and used maple syrup. The taste was amazing too- a little more salty than sweet which I thought was perfect. This is the BEST ever corn bread recipe! My 5-year old son even asks me to give him to friends in school… Thanks you, Jen! You have found it . Add milk and oil and blend again. Also, most of my recipes (including this one) have conversions to weight. this was a wonderful recipe! Hi, Jennifer! Great recipe – stays together and doesn’t crmnble. Put it in the fridge until I’m ready to assemble the muffins? Do I have to use unsalted butter or can I use salted ? It wasn’t heavy which I really liked and it was sweet. Ditch the box and make these instead! I used the 1 tablespoon and they overflowed the pans severely and fell. I made this on Christmas Eve, along with your White Chicken Chili. These muffins have been a huge hit with the numerous people I’ve served them to! Made a batch night before last to bring to work and share. Thinking about adding corn and jalapenos to the recipe…Your thoughts? I made these and added chopped up jalapeño for some heat and they were delicious! Can I use this recipe to make cornbread? Cornbread Muffin Ingredients. Want to make tomorrow, many thanks. Can’t wait to taste them . I followed your recipe to the letter and my muffins turned out FANTASTIC! ❤️, 1 tablespoon baking powder??? If so, how much time should I add? They turned out amazing! Hope that helps! Great corn texture while maintaining its structure. Your recipes always make me look good! Great recipe. They’re the perfect amount of sweetness, and are amazing right out of the oven. Very moist, crunchy edge, wonderful flavor. Perfect! Also kinda dry. Hi Serena, You should not have a problem with the muffins sticking; just prepare the pan with paper liners or nonstick cooking spray. I’ve tried a few others when I am feeling like trying something new and always regret it. I listened to exact directions and it had this terrible after taste!! Love your site! Mini muffins should take 12 – 15 minutes in the oven. Low-fat milk works great too. That should be fine, Ossy. I call it a confetti cornbread. These were a hit! These are my go-to cornbread muffins. Yum. Omg!!! all-purpose flour, spooned into measuring cup and leveled-off, milk (preferably whole but low-fat works too), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, http://www.kingarthurflour.com/recipe/high-altitude-baking.html, http://www.differentkindofsouthern.blogspot.com, Cornbread Cheese Muffins - Feats of Feasts | Feats of Feasts. I cut down the sugar to about 1/3 cup and I still found them too sweet for serving with dinner. They were perfect and delicious!! Thank you!! Hi, I’m about to make these for Thanksgiving and I noticed that some people used buttermilk and it was fine, but you told one reviewer not to… do you not recommend buttermilk? Thanks! My son is allergic to dairy and eggs, so I used two flax eggs, rice milk, and a stick of a product called “melt” which is organic and made from coconut oil. I follow the recipe exactly as stated and the corn bread comes out perfectly every time. They look gorgeous and are very delicious. I was wondering if I can double the recipe and bake in a 13×9 pan. I also used skim milk as that is all we had. Hi Leisa, you can definitely add shredded cheese to the batter but wouldn’t add the jelly. I don’t like buying the store brands b/c of all the processed ingredients. I have a recipe that uses buttermilk that I love but am always looking to try new ones. Super wasy and great texture. , Hello Ms Segal, Would like to makes these as Madeleines, not muffins. Add the egg mixture and the melted butter to the dry ingredients. The muffins were only a bit heavier than with a regular flour but worked very well. I will be making more tomorrow to freeze! Delish! Yes, you can add corn to these (frozen, canned, or fresh should work – if using canned, drain it, if using fresh, cook it). can you use buttermilk instead of milk in this recipe. Please LMK how they turn out! Now it’s the only one I use (& I have never cared for cornbread very much but my husband loves it). Great easy recipe. Just made a batch of these to go with my turkey chilli and it turned out wonderfully ! Do you think this will work? The recipe was easy . I made them as mini muffins, and they were a big hit! no butter needed. 1 tbsp of baking powder??? I think the butter and honey in the recipe are the key to that result. 93. Tender, rich and flavorful.perfect texture. I much prefer going by weight for the sake of consistency, but it seems a lot of recipes go by cups only, so I was happy to see the option there. This recipe is our favorite. In a large bowl whisk together … Hope you enjoy them! I increased the baking time slightly and just kept an eye on it to see when it was ready. You can do equal corn and flour but that’s more of a cornbread and not a corn muffin, which is probably what you are looking for! We loved the taste of these corn muffins but they spread all over the muffin tin. Hello THese look and sound sooo good! I have a carton I need to use up! Thank you! Thank you Jenn! These are the best corn muffins ever! Hubby said they were the best corn muffins…ever! Delicious! I just made the muffins – and they got my picky-eater son’s full seal of approval. Will never make another cornbread recipe again. The batter was grainy a bit, but the muffins (you know.. after they were baked) tasted delicious! I did cut the sugar to 2tblsp. So happy to find a keeper recipe. first time i tried this and followed all steps, my husband loved it! My husband gave the two thumbs up for this and I agree. thanks. I’ll be making them again! Hi Hannah, If you want to use oil, I’d suggest using half oil and half butter. All I have to say is that the cornbread muffins were amazing!!! I served it with my vegetarian chili and everyone approved. Whisk flour, cornmeal, baking … I liked the sweetness it gave with the honey and the corn grits gave it the bit of a crunch. How to make Fluffy Corn Muffins Recipe. Sorry! These are my go to cornbread muffins! The best corn bread I have ever tasted! Thank you for his fool-proof recipe! I made these muffins over the weekend and they are delicious. It is flexible with the ingredients while still keeping the delicious flavour. They came out perfectly and were a hit with the whole family. Perfect little additions to our brisket meal. I love this recipe because it is so easy and my family loves these!! My family really enjoyed these! A huge hit with the entire family!! Begin by whisking the eggs in a medium bowl. Best cornbread recipe I have tried. No more Jiffy for me! I had enough muffins left to serve with Taco Soup (similar to chili) the next evening. An absolute favourite in my household! If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it. Made it, then realized I had no muffin tins! Thank you so much! My son loves these muffins, especially when they are warm! Followed the steps and all the ingredients as stated, never failed to make great muffins! Turned out yummy. Can this be made into a regular cornbread instead of muffins…. No more boxed corn muffins for me! Just sharing for others…. Whisk in the sour cream, melted butter, and sugar until combined (if the batter is still quite warm, … Thank you!! My question is what adjustments should I make to your cornbread recipe if I prefer to bake in an 8” x 8” pan or a 9” x 9” pan rather than a muffin pan? Is there a specific brand or type of corn meal that you all prefer to use to make this recipe? Hi Barbara, Cornbread is naturally a little dry but next time, try using 1-1/2 cups of flour and 1/2 cup of cornmeal instead. Just have to bake a bit longer than one would if you use a standard 12 tin. Hi James, Unfortunately, they are not interchangeable in recipes — sorry! I am impressed that I could change the recipe so much & it still turned out great! Wonderful muffins. I used the exact recipe. Can’t stop making these amazing cornbread muffins! Thought I’d share. Any adjustments needed? for the mac and cheese. Thank you. Thank you! I also used half and half because I didn’t have any milk on hand, and I accidentally used bread flour. It went well with my chicken wings. Thanks. Learn how your comment data is processed. No buttermilk, no problem! They came out amazing. I'd love to know how it turned out! “I know that baking might seem a little ambitious at dinnertime but, rest assured, these muffins are easy to make.”. I then consider that identical material making a gforce electric video clip. I made them a 2nd time in a cake pan for my grandsons. Try Aguave nectar it’s great replacement for the honey! We don’t have cornmeal here in Australia can I use polenta instead? I decided to give them another try but this time using the brand of corn meal in your picture and weighed my ingredients using your metric conversions. It took 25 min at 350. Made these tonight and they turned out amazing!! Thus the the one to put in the family recipe box for generations to come. Absolutely fantastic recipe, this is my third time making these muffins and my kids love them. Everyone in my family loves these! Hi Amy, Yes, an 8-inch square baking pan would work here, but they’ll take a bit longer; I’d start checking for doneness at about 30 minutes. Love it !!! I have some blueberries in the freezer, I might try adding some to these muffins. This cornbread muffin recipe is the best of all the cornbread recipes I have tried. Perfectly moist, which is hard to get in cornbread, and perfect amount of saltyness and flavor. Can I use polenta instead of cornmeal? I made it today and my family dug in! Use 1/2 cup of mayonnaise for 1 box of Jiffy Corn Muffin Mix. I absolutely love this recipe! Thank you Jennifer! As we say here in Costa Rica. They were just the right side of sweet, honey would’ve made them too sweet for my taste. Hi Liz, this recipe does have metric conversions. Dinner was delicious my man loved my muffins. Barbara, Hi Barbara, The flour would be the equivalent of 160 grams. Didn’t change a thing, they are perfect just the way they are. Thanks for making me look like I know what I’m doing Jenn! Most definitely I must give this a 5+ rating. They were so delicious! I followed the recipe exactly, though mine did dome a bit, but I like them that way. Excellent corn muffins. Tried these muffins. Read more…, Plus free email series "5 of a Classically Trained Chef", 11 Light & Delicious Meals to Help You Reset After Thanksgiving. My husband requested that I print this recipe and add it to my cookbook. Thank you for the best muffin recipe on the internet. Thank you for this perfect recipe. Can I use self-rising flour or will it mess up the recipe? Hope you enjoy! Thank you for your comment! Just made these cornbread muffins and they are to die for…soft with a slight crunch on the outside, moist , sweet and delicious on the inside…exactly what I love in a cornbread muffin. Thank you! Made these tonight for the first time-so yummy! I could have filled more than 12 spaces. Hi Shayna, I recommend using all-purpose but if self-rising is all you have you could try reducing the baking powder to 1-1/2 teaspoons and reducing the salt to 1/2 teaspoon. If so, can it sit out in room temperature? Too sweet for me- I’m going to cut out the sugar & just use the honey next time. Delicious, moist and just the right amount of sweetness. Thank you for a wonderful recipe! They took 17 minutes to bake. I also halved the amount of sugar. Merry Christmas, thank you. Jenn -Thank you! Thank you so much for posting this amazing recipe. They never liked any form of corn bread until these – now they will fight for the last one. Followed this exactly as written. The test batch didn’t even get a chance to cool before they were devoured. We absolutely love them and needless to say they don’t last very long in our home Thank you for sharing! These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. 4 stars. These were moist, slightly sweet and had the perfect texture. Will use half the salt next time. About a year ago my boyfriend and I went to a restaurant where they served cornbread muffins. Hi Jenn, I have yellow corn flour on hand. Best cornbread I’ve made and have tried 2 dozen different recipes this year! Preheat oven to 400F and lightly grease an 8 inch cast iron skillet with butter. I made the muffins over the weekend, some at the regular size and some at the mini size. We don’t have Cracker Barrel in Canada so this recipe is exciting! Thanks! I’m allergic to dairy, so I substituted almond milk for the milk and non-dairy margarine for the butter. Best corn muffin recipe I have ever tried. They do freeze well, Kate. Being as my muffin tins were accidentally thrown out, I was wondering if I could bake this recipe in a baking pan. It’s become my go-to. Served them with vegetarian 3-bean chili and they were awesome. Hi Adena, Yes, believe it or not, it can make a difference; similar to brown sugar, flour packs. I did make some minor changes. . They turned out amazing!! Hi! First time making cornbread muffins! This is a keeper! Here are a few ideas to get you started: Add half a 4 ounce can of mild diced green chiles to the batter for a spicy version; Double the recipe and bake in a 9×13 pan for the full 30 minutes; Use leftover cornbread to make cornbread … Not too dry but still has that crumbly cornbread texture. Thank you for sharing the recipe. Just wondering and if cooking times would need to be altered significantly. These are a little sweet but not overly so — they should work very well for dressing. 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