Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 7 Ratings

Searching for a cornbread recipe that can feed a crowd? Try homemade cornbread muffins! They're perfect to serve alongside a big bowl of chili or a plate of barbecued meat.

Source: Better Homes and Gardens


Recipe Summary test

15 mins
20 mins
5 mins
40 mins
15 muffins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line fifteen 2 1/2-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside.

  • In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened.

  • If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Cream Cheese and Pepper Jelly Topping.


Orange-Cranberry Muffins: For every 1 cup of batter, fold in 1/4 cup dried cranberries and 1 teaspoon finely shredded orange peel.Honey-Poppy Seed Muffins: For every 1 cup of batter, fold in 1 tablespoon honey and 2 teaspoons poppy seeds.Maple-Bacon Muffins: For every 1 cup of batter, fold in 1/4 cup finely chopped, crisp-cooked lower sodium, lower fat bacon; 1 tablespoon pure maple syrup; and 1/4 teaspoon coarse ground black pepper.

Cream Cheese and Pepper Jelly Topping:

To serve, spread each warm muffin with 1 tablespoon whipped cream cheese and 1 to 2 teaspoons red pepper jelly or other jelly or preserves.

To Make Ahead:

Prepare as directed through Step 2. Divide batter among three 1-quart freezer bags or 1-cup microwave-safe, airtight containers. Freeze for up to 1 month. To serve, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30 percent power (medium-low) for 1 1/2 to 2 minutes, breaking up and stirring batter every 30 seconds. Continue as directed in Step 3.

Nutrition Facts

126 calories; fat 4g; cholesterol 26mg; saturated fat 1g; carbohydrates 20g; mono fat 1g; poly fat 2g; insoluble fiber 1g; sugars 8g; protein 3g; vitamin a 63.1IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; folate 18.4mcg; vitamin b12 0.1mcg; sodium 233mg; potassium 57mg; calcium 82mg; iron 0.6mg.