Go Back
4.58 from 19 votes
Cornbread muffins baked and ready to eat.
Print Recipe
Simple & Savory Cornbread Muffins Recipe
Prep Time
30 mins
Cook Time
20 mins
 

When you feel like baking but don’t want anything too sweet, reach for my savory Cornbread Muffins recipe with a little spicy kick to jumpstart your day! 

Course: Dinner
Cuisine: American
Servings: 15 muffins
Author: Gemma Stafford
Ingredients
  • 1 cup (8floz/225ml) buttermilk
  • 4 tablespoons (2oz/57g) butter, melted
  • ½ cup (4floz/115ml) honey
  • 2 eggs
  • ¾ cup (4.6oz/130g) corn kernels
  • 4 slices of cooked bacon, finely chopped
  • 2 fresh medium jalapenos, seeded and diced
  • 1 ¼ cup (6 ¼ oz/177g) all-purpose flour
  • 1 cup (5oz/142g) medium grind yellow cornmeal
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup (4oz/115g) sugar
Instructions
  1. Preheat your oven to 425°F (220°C) and line two muffin tins with 15 paper liners.

  2. Combine buttermilk, melted butter, honey, eggs, corn kernels, jalapenos, and bacon in a bowl. Set aside.

  3. In another bowl, mix the flour, cornmeal, salt, baking powder, baking soda, and sugar.
  4. Combine the wet and dry ingredients until well mixed.
  5. Before proceeding, let the batter sit for 15 minutes to let the cornmeal fully hydrate.
  6. Fill the prepared muffin cups with the batter ¾ of the way up.
  7. Bake the muffins at 425°F (220°C) for 10 minutes on an upper-middle rack in your oven, until the muffins rise and have domed tops.
  8. Reduce the temperature to 350°F (175°C) and continue baking for another 5-7 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let cool for about 10 minutes before removing muffins from the pan.
  10. These muffins are best enjoyed warm! Store any leftovers in an airtight container in the refrigerator for up to 3 days.