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corn muffins on a plate with a side of honey

Southern Corn Bread Muffins

  • Author: Tara Smithson
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x


  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup white sugar
  • 1 egg
  • 3/4 cup whole milk
  • 1/3 cup unsalted butter, melted
  • You will also need a 12 count muffin pan, and 12 muffin liners


  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together the flour, cornmeal, salt and baking powder. Whisk and set aside.
  3. In another large bowl, add melted butter and sugar. Whisk together.
  4. Add the egg and milk to the butter and sugar mixture. Whisk until well blended.
  5. Pour the wet ingredient mixture into the dry ingredients bowl.
  6. Next, stir with wooden spoon until batter is completely mixed.
  7. Fill the muffin liners a little more than half way. I love using this cookie scooper because I am horrible at filling each evenly and it helps me do it with ease.
  8. Bake the muffins for 15 minutes.


If I am eating these corn muffins by themselves and not on top of my chili, I will 100% be serving them with salted butter and honey. YUM!!!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: side dish
  • Method: baked
  • Cuisine: southern

Keywords: corn muffins, cornbread, chili toppings, chili