Savory Cornbread Muffins with Honey Butter Glaze

These cornbread muffins are made with just five pantry staples and come together in about 20 minutes. Baked to a golden top with a tender, slightly sweet crumb, they make a satisfying snack or a perfect side dish.

Cornbread muffins are a convenient, individual-size take on classic Southern cornbread. They develop a crisp, golden exterior while staying soft and moist inside, making them easy to serve and hard to resist.

This recipe is very flexible. Enjoy the muffins plain or add mix-ins to suit your mood: jalapeños for heat, blueberries for a sweet twist, or shredded cheese and herbs for a savory version.

Why I love this recipe

• I love how this recipe uses premade corn muffin mix and boosts it with simple, flavorful additions.
• The ingredients combine to produce a texture that’s moist yet nicely crumbly—perfect for dunking into soups or stews.

Ingredients

• 2 (8.5-ounce) boxes Jiffy corn muffin mix
• 1 (14.75-ounce) can cream-style corn
• 1/2 cup milk
• 1/2 cup sour cream
• 2 large eggs

Step by step

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray the cups with nonstick spray.
2. In a large bowl, whisk together the corn muffin mix, cream-style corn, milk, sour cream, and eggs until just combined.
3. Spoon batter into the prepared muffin cups, filling each about two-thirds full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before serving.

Serving suggestions

Cornbread muffins are very versatile and pair well with many dishes. They’re excellent alongside a hearty bowl of chili or a rich stew, where their slightly sweet corn flavor balances savory, spicy broths.

These muffins also complement BBQ—try them with ribs or pulled pork for a classic pairing. For a lighter meal, serve with a crisp rainbow vegetable salad, or enjoy them at breakfast spread with honey butter.

Variations

• Stir in 1 cup grated cheddar for cheesy cornbread muffins.
• Add 1–2 tablespoons honey or a tablespoon of sugar for a sweeter loaf.
• Fold in chopped jalapeños or canned green chiles for a spicy kick.

Storage

Store cooled muffins in an airtight container at room temperature for up to three days, or freeze for longer storage. To reheat, warm muffins in a 350°F oven until heated through to preserve the crisp top and moist interior. If you prefer convenience over texture, you can reheat in the microwave for a softer result.

If you try this recipe, please leave a comment and rating — feedback is always appreciated!

Cornbread Muffins

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• Author: Melissa Riker
• Total Time: 30 minutes
• Yield: 24 muffins