There are a few things I look for when it comes to cornbread. It can’t be dry, it has to have a tender, non-gritty crumb, and I like it to actually taste like, well, corn. These cornbread muffins meet all of those requirements. They’re soft and almost cake-like, with a rich, buttery corn flavor, thanks to the addition of creamed cornâyup, straight from the can.Â
To make this recipe, you’ll have to purchase fine- or medium-ground cornmeal, which is what yields that cake-like consistency; coarse cornmeal tends to produce a grittier and more crumbly cornbread. That being said, the cornmeal shouldn’t be a fine powder. Unfortunately, not all brands specify the grind size, which varies from brand to brand, although I’ve found Quaker and Bob’s Red Mill to be reliable mass-market options. To give the muffins a bit more structure and to further limit their tendency to crumble, I also stir some all-purpose flour into the mix. In addition to the creamed corn, I add a dollop of sour cream to the batter, which adds creaminess and offers a little welcome tang.
This recipe works well as-is, but it’s also a great base for add-ins. Feel free to stir in flavorings and mix-ins, as long as they’re low-moisture and low-acidity, as adding high-moisture or very acidic ingredients can negatively affect the muffins’ structure and texture. A few of my favorite additions are brown butter and sage, chopped pimientos and grated cheddar cheese, and thinly sliced scallions. Instructions for these variations can be found in the recipe’s notes section.
I tested a few batches of this recipe using paper cupcake liners and, while it wasnât a total disaster, a significant amount of cornbread stuck to the liners when they were peeled off. I prefer to grease my nonstick or aluminum muffin pans and pour the batter straight in. The muffins still came out easily with the assistance of a small offset spatula, leaving the tins in pretty good shape for washing up.
I also ran some tests to dial in the best baking temperature. When baked at 425Â°F (220Â°C), the recipe produced muffins with golden brown bottoms and sides and a slightly taller rise. However, the tops were more cracked than muffins baked at 350Â°F (177Â°C). The lower temperature delivered a more tender crumb as well. I leave it to you to decide which temperature to use, as it’s a personal call that depends on whether you want to prioritize browning or tenderness more. When tasted by a group in the Serious Eats test kitchen, more people voted for the higher-temp batch, so that’s what the recipe below calls for. Also, donât be alarmed by the amount of batter going into each mold. It should be pretty full, as the muffins will rise and puff but wonât spread laterally.
These cornbread muffins are at their best when served freshly baked and warm, slathered with softened butter (honey doesn’t hurt either). But if you have any left over, you can always freeze them for later. Place the muffins in an airtight, resealable plastic bag and store them in the freezer for up to three months. To reheat, let them thaw completely at room temperature, wrap them in aluminum foil (this will prevent them from drying out), and bake at 350Â°F until warm. Alternatively, wrap the muffins in a damp paper towel and microwave in 15-second intervals until warm.
I love serving these muffins with chili, barbecued meats, braised beans, and creamy chicken soup. Sunny yellow cornbread muffins are also great for breakfast, either all by themselves or with a larger meal like sausage and eggs.
Adjust oven rack to middle position and preheat to 425Â°F (220Â°C). In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In a medium bowl, whisk together melted butter, eggs, creamed corn, milk, and sour cream until homogenous.
Whisk wet ingredients into dry ingredients until well combined. Do not over-mix.
Lightly grease a 12-cup muffin nonstick or aluminum muffin pan with cooking spray. Divide batter evenly among the cups, about 76g (5 tablespoons) each, then firmly tap muffin pan on the counter to even out batter. This is enough to almost completely fill each cup with batter, but do not be alarmed; it will rise but spread very little overall.
Bake until firm to touch, light golden in color, and a toothpick inserted into cornbread comes out clean, 18 to 20 minutes. Let cool 5 minutes, then use a small offset spatula to lift each muffin from the pan. Serve warm.
Nonstick or aluminum muffin pan, small offset spatula.
For scallion cornbread, fold 1 cup (3 ounces; 80g) thinly sliced scallions into the batter.
For pimento cheese cornbread, fold 1 cup (4 ounces) shredded cheddar cheese and one 4-ounce jar pimientos, drained, into the batter.
For brown butter and sage cornbread, melt the recipe’s 8 tablespoons butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl and allow to cool completely, about 20 minutes, whisking occasionally. Proceed with the recipe, folding 1 tablespoon of minced fresh sage into the batter.
Make-Ahead and Storage
Leftover cornbread muffins can be stored at room temperature in a sealed container for up to 3 days.Â
To freeze baked cornbread muffins, store in an air-tight sealable plastic bag. Let thaw at room temperature, then wrap in aluminum foil and reheat in a 350Â°F (177Â°C) oven until warm, about 15 minutes. Alternatively, wrap the muffins in a damp paper towel and microwave in 15-second intervals until warm.