This recipe for Easy Homemade Corn Muffins is just amazing! These simple homemade muffins are crusty on the outside, and soft and tender on the inside.
Cornbread and corn muffins are a very American thing. This means that they aren’t available here in the UK.
For years I searched for cornmeal so I could make my own, but couldn’t find it anywhere. I once ordered an American brand of mix that I paid a small fortune for and was left terribly disappointed because they were dry and brittle.
Then one day I was at the grocery store on the international isle and found ‘Polenta Flour’ which turned out to be fine cornmeal. I made these muffins that same day.
I know most corn muffin recipes call for oil, but I use melted butter to add flavor as well as some vegetable oil. If it’s not for you, feel free to use vegetable oil instead.
These muffins are best served warm with butter (I love them with Jam). They can be stored in a air tight container for about two days and can also be frozen on the day you bake them.
Here’s how to make them:
Mix dry ingredients in large bowl.
Form a well into the middle of the mixture
Add the eggs, milk, melted butter, and oil into the well of dry ingredients.
Mix until combined.
Divide batter into the lined muffin pan.
Bake for 12-15 minutes, or until light golden brown.
Best served warm with butter.
Variations:
- Bacon & Cheddar Corn Muffins: Add ¾ cup of grated cheddar and 1 cup of cooked, chopped bacon before adding to the pan.
- Honey Corn Muffins: Add 1 cup of honey to the batter when adding the other wet ingredients.
Baker’s Tips:
- To freeze corn muffins, once baked and cooled, add to a freezer bag or freezer safe airtight container and freeze for up to 3 months. When ready to use, leave to thaw at room temperature for 1 hour.
Love Cornbread? Try these other recipes on Erren’s Kitchen:
Strawberry Honey Cornbread Muffins
Cornbread Pancakes
Blueberry Corn Muffins
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Easy Corn Muffins
Perfect as it is, this classic recipe can also be easily adapted to be as sweet or savory as you like by adding anything from honey to grated cheese.
Ingredients
- 2 cup all-purpose flour
- 2 cup fine cornmeal
- 6 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 eggs beaten
- 2 cups milk
- 1 stick salted butter melted and cooled
- 4 tablespoons vegetable oil
Instructions
Pre-heat oven to 425 f/ 220c Prepare a muffin pan with 12 muffin liners.
- Mix dry ingredients in large bowl and form a well into the middle of the mixture.
- Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
Divide batter into the lined muffin pan, filling them 3/4 of the way. This makes a large muffin. (20 - 24 muffins).
Bake for 12-15 minutes, or until light golden brown.
Update Notes: This post was originally published in Feburary of 2014, but was republished with an updated recipe, new photos, step by step instructions, tips, and FAQs in March of 2018.
Angie says
Hi! We used your recipe as a base for a savoury corn muffin yesterday and absolutely loved it! Thank you so much!
Erren says
Hi Angie, Thank you so much for letting me know! That’s really great to hear 🙂 I’m so glad you like the recipe and it worked well for you!
Samantha says
I’m making ham & beans(well, no ham chunks, just a ham hock for flavor) for supper tonight and am going to try your recipe to go along with it. I can’t find my favorite recipe for corn bread, so I’m looking for a new one. I hope this is it!
Erren says
Hi Samantha, Sounds great! I hope it turned out well for you! 🙂
cintia says
hello Erren. I have a question: are two cups of milk? my cups contain 240ml each.
Erren says
I’ve been told that the conversion for cups to ml is 250ml. I hope this helps.
cintia says
but the recipe is written 2 cups / 120ml, so I was confused
Erren says
Oh no! Thanks for letting me know!
Rebecca says
I love cornbread, actually crave it at times! I was also looking for a Southwest cornbread recipe that is a little spicy and sweet. I have your classic and honey cornbread recipes and wondered if you had tried any other recipes for this wonderful bread. Do you use the polenta meal for your cornbread. Thank you for publishing these great recipes.
Erren says
Hi Rebecca, Yes, I use polenta meal which is just very fine cornmeal. I find the other types that aren’t as fine produce very dry corn breads. I too crave corn breads. I’ve done quite a few recipes (Mini Honey Cornbread loaves, Strawberry Honey Cornbread Muffins, Blueberry Cornbread Muffins, Cornbread Pancakes, and classic corn muffins. I haven’t done any savory (although I was thinking of an Italian savory corn bread. If I were you, I would use the classic corn muffin recipe and build on it with the flavors you want. It’s not a very sweet recipe and you could probably make it work. Sounds great! Let me know if you end up trying it! 🙂
tessa says
I made these for a brunch. They were so soft and lovely! Thanks so much!
Erren says
Wonderful, Tessa! 🙂
James says
Hello,
Here in the southern US we drip jalapaeno juice on a warm muffin after adding butter. I go an idea and just diced the jalapaeno and to add to the final mix before baking. Thought bacos would be a nice accent (saw you recipe above and I may combine the two ideas as I have been baking hamburgers. Will advise. Thanks for a simple UK recipe.
James
Erren says
Hi James, thanks for the great info! I’ve never tried jalapaeno juice, but I plan to try cheese and bacon!