Rich and buttery with the perfect cornmeal consistency, Homemade Cornbread Muffins are the best side to practically any and all dinners. Or lunches. Or breakfasts.

Homemade Cornbread Muffins

You can hand me a muffin of just about any variety or flavor, and I’d be happy. There’s something about these handheld pastries that simply ignite JOY in the palms of their beholders. Now, another carb I’m always happy to get my hands on is cornbread. So, y’all know that means cornbread muffins are practically another love language, in my humble opinion.

These are great soakers of the last few drops of a bowl of chili, ideal bites on the side of a big barbecue meal, and the savory heroes placed upon many a brunch plate. While you might think cornbread is best with only certain types of dishes, I promise these go swimmingly alongside a versatile range of meals. Truly! And they are ultra heavenly with a generous swipe of my Vanilla Bean Honey Butter. Give it a try!

How do you make cornbread muffins not stick?

You’ll definitely want to spray your muffin tin with nonstick cooking spray really generously for this recipe. If you don’t, or even if you use liners, you’ll risk them sticking to the pan or liners because this is a bit denser, grainier muffin than others.

Is cornbread the same as a corn muffin?

There’s actually a slight difference! Corn muffins are typically a little bit lighter and sweeter than traditional cornbread (which was a Southern soul food originally). Sometimes, corn muffins might also have real bits of corn in them, depending on the recipe. Looking for a more classic cornbread? This cornbread recipe is my all time favorite.

How do you keep cornbread muffins warm?

When serving cornbread muffins warm, you can place them in a shallow basket or bowl lined with a cloth napkin or tea towel. Cover the top of the basket with the napkin until it’s time to eat so the heat stays locked in for longer.

Do cornbread muffins freeze well?

You can certainly freeze these muffins! For storage before that, wrap them in plastic wrap or aluminum foil and leave them at room temperature for up to 2 days, or in the fridge for up to a week. Place the remaining wrapped muffins in a sealable bag to freeze, and store them in the freezer for up to two months.