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Looking down at two golden cornbread muffins with visible corn kernels, topped with a pat of melting butter.

Cornbread Muffins (Moist & Tender)

Baked cornbread muffins made with creamed corn, flour, cornmeal, eggs, milk, and butter. Ready in 28 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 180 kcal

Ingredients
  

  • 1¼ cups all-purpose flour 180g
  • 1 cup cornmeal 175g
  • ¼ cup granulated sugar 55g
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 (14.75oz) (418g) can creamed corn
  • 2 large eggs
  • ⅓ cup milk 80ml
  • ¼ cup unsalted butter 55g, melted

Instructions
 

  • Preheat Oven and Prep Pan:

    Heat oven to 400°F (205°C). Coat a muffin pan with grease or insert paper liners; set aside.

  • Mix Dry and Wet Ingredients:

    In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Pour in the remaining ingredients and fold just until nearly uniform; a few dry patches should remain.

  • Fill Muffin Cups and Bake:

    Portion the batter equally into the 12 muffin cups. Bake for 15-18 minutes until a toothpick inserted into a muffin's center comes out clean. If the pan was greased, let muffins rest in the pan for 5 minutes before turning out. If liners were used, transfer muffins to a rack right away.
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