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You are here: Home / Recipes / Desserts / Muffins / Best Cornbread Muffins

Best Cornbread Muffins

November 7, 2018 by Mahy, Updated May 14, 2019 22 Comments

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These are the Best Cornbread Muffins you’ll ever make. They’re moist and tender, perfectly sweet, boosted with some carrots and a touch of cheese sprinkled on top. Only 20 minutes start to finish, this is a must make recipe! I think everyone has a dreamy version of their favorite cornbread muffins recipe, and today I wanted to share mine.

A basket with a few cornbread muffins and some spicy green chillies and a kitchen towel

top view of a basket of cornbread muffins and a mazola corn oil bottle, a kitchen towel and some flowers in a glass ​

Why This Recipe Works:

To make the best cornbread muffins, you need a really strong corn flavor. And this cornbread recipe has both fresh corn kernels and cornmeal rather than canned corn kernels here.

A bowl with the batter and a hand pouring in the fresh corn kernels into the batter

For an airy, fluffy, and moist cornbread I’ve used Greek yogurt. So while regular yogurt or buttermilk work, the Greek yogurt offers an extra touch of moisture with double the protein. That’s a win win!

A hand sprinkling some grated cheese on the corn bread muffins batter before baking

Another thing is the cheese. Oh yes we all love our cheesy cornbread muffins. However, I’ve found that sprinkling some strong white cheddar cheese onto of each cornbread muffin is best. You get the same cheesy taste you’re looking for with less calories by using just a fraction of the amount of cheese.

A set of ingredients including measured flour, cornmeal, fresh corn kernels, mazola oil bottles, green chillies

I’ve mentioned the Mazola Corn Oil earlier. Aside from reducing cholesterol and enjoying more cornbread in life, the corn oil adds more moisture than butter. So you’ll end up with cornbread that stays moist probably two days more than using butter!

Another thing, the Mazola Corn Oil has a neutral taste so your cornbread will taste like cornbread! The corn oil also has such a high smoking point (450F), which is crucial for baking and cooking.

A cup pouring a quarter cup of oil over the bater to prepare the corn muffins

Because of that high smoking point, you can be sure you won’t be losing any nutrients by heating the corn oil. Most of the other cooking oils lose their nutritional value and taste this way. It’s just a smart, heart-healthy choice for you and your family!

A hand pouring grated carrots over the corn bread batter

Finally, a bonus I added here is a grated carrot. It’s maybe not a classic thing for cornbread, but it really doesn’t change the flavor of your cornbread muffins at all. It just adds extra nutrients, and veggie power 🙂

How to Make the Best Cornbread Muffins:

Close up showing one cornbread muffin stacked

First of all, have two separate bowls, one bigger than the other.

Start by mixing the dry ingredients like flour, baking soda and baking powder in the small bowl.

Likewise, you’ll mix the wet ingredients in the bigger bowl. That includes sugar, egg, Greek yogurt, Mazola Corn Oil, cornmeal, corn kernels and grated carrots.

For the cornbread muffins, choose your favorite muffin pan. I always prefer making them in this mini loaf pan, however any type of muffin pan works just as well. If you choose to make a single round cornbread, just adjust the baking time.

The mini loaf pans loaded with cornbread batter and ready to go to for baking

Scoop your cornbread batter into the muffin pan and sprinkle some grated sharp cheddar cheese on the top, pressing it slightly to the cornbread muffins.

Now bake at 400 degrees for 15 minutes. I love to sprinkle fresh cilantro and sliced green chillies (or jalapeños) on the cornbread muffins as soon as they’re out from the oven. But I know that it’s probably not everyone’s taste so it’s completely optional.

Now Enjoy! You just made yourself the Best Cornbread Muffins! 🙂

A hand holding a piece of cornbread muffin cut up to show the texture insideTips for Success:

These cornbread muffins need just a wooden spoon and a bowl and similar to any other muffin recipe, you don’t want to over work the batter. This is crucial to get that fluffy texture.

Watch your oven carefully as they may be ready anywhere from 13-17 minutes.

When sprinkling the cheese over each cornbread muffin, make sure to press it gently on the batter so it sticks and doesn’t burn quickly.

Use fresh or frozen corn for the freshest tasting cornbread. You don’t need to cook or thaw the corn at all.

If you’re sprinkling fresh cilantro and jalapeños on your cornbread, make sure to do that as soon s your remove the cornbread from the oven. It seems like they stick best that way because the cheese will be still melty.

If there’s something I would change here, it’s maybe the sugar. I’ve met some people who love their cornbread on the sweet side, while others prefer it on the salty side. The amount of sugar I used it a bit on the sweet side which compliments the sweetness of the corn, however feel free to go down to 1/4 cup.

Try this lighter version of my favorite cornbread recipe and double enjoy! 🙂

A huge basket with cornbread muffins and a bottle of mazola oil and a kitchen towel around

A basket with a few cornbread muffins and some spicy green chillies and a kitchen towel
4.88 from 16 votes
Print

Best Cornbread Muffins

These are the Best Cornbread Muffins you’ll ever make. They’re moist and tender, perfectly sweet, boosted with some carrots and a touch of cheese sprinkled on top. Only 20 minutes start to finish, this is a must make recipe! I think everyone has a dreamy version of their favorite cornbread muffins recipe, and today I wanted to share mine. 

Course baking
Cuisine American
Keyword cornbread muffins,, Cornbread recipe, spicy Cornbread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 cornbread muffins
Calories 222 kcal
Author Mahy

Ingredients

Dry:

  • 1 cup All purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet:

  • 1/2 cup Corn Oil Mazola
  • 1/3 cup sugar
  • 1 egg
  • 1 cup Greek Yogurt
  • 1 cup cornmeal
  • 1 cup corn kernels
  • 3/4 cup carrots grated (from 1 carrot)

Topping:

  • 1/2 cup grated sharp cheddar cheese
  • 2 tablespoons cilantro chopped
  • 1 tablespoon jalapeños sliced —more or less to taste

Instructions

  1. Preheat the oven to 400F.
  2. Spray or brush your muffin pan with Mazola Corn Oil. Any size muffin pan works.
  3. Prepare tow bowls, one smaller than the other. In the smaller bowl, mix all the dry ingredients well.
  4. In the larger bowl, mix all the wet ingredients.
  5. Add the dry ingredients to the wet ingredients bowl and use a wooden spoon to blend the batter being careful not to over mix.
  6. Scoop the batter into the muffin pan and sprinkle some cheese over each cornbread muffin.
  7. Bake the cornbread muffins for 13-17 minutes until puffy and a toothpick inserted in the centre comes out clean.
  8. As soon as they’re out from he oven, sprinkle the cilantro and jalapeño over the muffins (optional) and let them cool for 10 minutes before removing from the pan.
  9. Enjoy 🙂

Recipe Notes

These cornbread muffins need just a wooden spoon and a bowl and similar to any other muffin recipe, you don’t want to over work the batter. This is crucial to get that fluffy texture.

Watch your oven carefully as they may be ready anywhere from 13-17 minutes.

When sprinkling the cheese over each cornbread muffin, make sure to press it gently on the batter so it sticks and doesn't burn quickly.

Use fresh or frozen corn for the freshest tasting cornbread. You don't need to cook or thaw the corn at all.

If you’re sprinkling fresh cilantro and jalapeños on your cornbread, make sure to do that as soon s your remove the cornbread from the oven. It seems like they stick best that way because the cheese will be still melty.

If there’s something I would change here, it’s maybe the sugar. I’ve met some people who love their cornbread on the sweet side, while others prefer it on the salty side. The amount of sugar I used it a bit on the sweet side which compliments the sweetness of the corn, however feel free to go down to 1/4 cup.

Nutrition Facts
Best Cornbread Muffins
Amount Per Serving
Calories 222 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 328mg14%
Potassium 197mg6%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Vitamin A 1380IU28%
Vitamin C 2.1mg3%
Calcium 53mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Baking Recipes, Desserts, Holidays, Muffins, Parties, Recipes, Vegetarian Tagged With: best cornbread recipe, cheesy cornbread, cornbread, cornbread muffins, cornbread recipe, easy cornbread

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Reader Interactions

Comments

  1. Lisa

    October 30, 2022 at 1:06 pm

    5 stars
    Loved these! Delicious with our homemade soup!

    Reply
  2. Tayler

    July 13, 2022 at 4:53 pm

    5 stars
    We had these muffins with dinner last night and oh my goodness were they delicious! Thanks so much for sharing the recipe!

    Reply
  3. Mary

    June 14, 2020 at 8:48 pm

    I would really like to try this recipe but would feel more confident if there were a weight measurement on the cup of flour, ounces or grams, I don’ t mind.

    Reply
    • Mahy

      June 24, 2020 at 11:11 pm

      I understand Mary and I will weigh them out and have weight measurements!

      Reply
  4. Swathi

    December 23, 2018 at 11:26 pm

    5 stars
    Corn bread muffins looks delicious I like the addition of oil instead of butter delicious and healthy.

    Reply
  5. Jenni LeBaron

    December 23, 2018 at 10:50 pm

    5 stars
    These sound fantastic! I love the addition of yogurt and carrots for extra moisture and flavor. The jalapenos are such a tasty topping too!

    Reply
  6. Marisa Franca

    December 23, 2018 at 9:46 am

    5 stars
    I have the ideal recipe to go with these fantastic cornbread muffins — it’s our ham and bean soup. Those two dishes make a great combo. I love the touch of the jalapeño and the carrot with the corn in the muffins. What a tasty muffin to be sure.

    Reply
  7. Tatiana

    December 22, 2018 at 10:39 am

    5 stars
    Moist cornbread muffins will do very well in my family. We looooove tasty food!

    Reply
  8. Cheese Curd In Paradise

    December 21, 2018 at 4:57 pm

    5 stars
    I love the addition on the carrots and the sliced jalapenos in these muffins! These would be great with my chili!

    Reply
  9. eat good 4 life

    November 10, 2018 at 4:00 pm

    Perfect for the holidays. They look great.

    Reply
    • Mahy

      November 13, 2018 at 9:52 pm

      So true and for chilli /soup days!!

      Reply
  10. Jamielyn

    November 9, 2018 at 11:11 am

    5 stars
    These would be PERFECT with a warm bowl of chili! So delicious!

    Reply
    • Mahy

      November 13, 2018 at 10:00 pm

      That’s exactly what I’m thinking!!

      Reply
  11. Toni | Boulder Locavore

    November 9, 2018 at 9:13 am

    5 stars
    This looks SO good! Perfect addition to our Thanksgiving table!

    Reply
    • Mahy

      November 13, 2018 at 10:00 pm

      Yes!! they’re easily made in advance as well so that’s a bonus!

      Reply
  12. Paula

    November 9, 2018 at 8:08 am

    5 stars
    These look wonderful, and I love your process photos!

    Reply
    • Mahy

      November 13, 2018 at 10:01 pm

      Thank you Paula, and they’re super easy too!!

      Reply
  13. Amanda

    November 8, 2018 at 9:33 pm

    5 stars
    This is such an amazing idea! Thank you for sharing !!

    Reply
    • Mahy

      November 13, 2018 at 10:01 pm

      Amanda, hope you try it!!!

      Reply
  14. Demeter

    November 8, 2018 at 12:35 pm

    5 stars
    I bet these would be amazing along side a big bowl of chili!! Thanks for all the tips to getting them right!

    Reply
    • Mahy

      November 13, 2018 at 10:03 pm

      They really would !!

      Reply
    • Mahy

      November 13, 2018 at 10:07 pm

      absolutely!

      Reply
4.88 from 16 votes (4 ratings without comment)

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Mahy PicHi, I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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