Classic Cornbread Muffins

"Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Kristina W photo by Kristina W
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Karabea photo by Karabea
Ready In:




  • Preheat oven to 425 degrees.
  • Spray muffin tin with nonstick spray or line with paper muffin cups.
  • Combine cornmeal, flour, sugar, baking powder and salt.
  • Stir well.
  • Combine beaten egg, milk and melted butter (if using normal butter add less salt).
  • Stir into the dry mixture and combine just until blended.
  • Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
  • Scoop batter into prepared muffin pans.
  • Sprinkle cheddar cheese on top of muffins before baking if desired.
  • Bake for 20-25 minutes .

Questions & Replies

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  1. Lennie I made these for my son yesterday afternoon and by this morning they were all gone! Guess I will have to run off and make another batch before he gets home from school. Thanks for a wonderful recipe.
  2. My step-kids ate them! Which is saying a lot since their idea of a great meal is chili cheese dogs at Sonic. I did add about 2T extra sugar.
  3. Served this with chili and it was great. The kids finished them off at breakfast with a protien shake and fruit. A keeper for sure.
  4. Pretty tasty! We had these with ham and beans, and they were perfect. Very fast. I thought at first there was a typo on the amount of baking powder, but now I know why there's so much. These are light, fluffy, and delicious!
  5. Made these plain, Yumm! Used half buttermilk and half milk, (wanted to finish off buttermilk). Look forward to trying them jalapeno's etc.


  1. Consider upping salt to 1/2 tsp. and adding 2 tbsp. sesame seeds or caraway seeds.
  2. These muffins where great! I substituted the milk with soymilk. I left out the salt since I only had salted butter. They were so moist. I would increase the sugar to 1/3 cup next time. My family loved them. Next time I will bake without the papercups as too much muffin went to waist. The mess is worth it.
  3. very good... Try this variation: I used half i% and buttermilk, 1tsp baking soda, 2 tsp baking powder, orange zest, dried cranberries, oil instead of butter. Glazed lightly on top with pwd sugar and 1-2 tsp orange juice mixed to a thin glaze


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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