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Cornbread Muffins

These Cornbread Muffins are soft, golden, and easy to make with Jiffy corn muffin mix or homemade Cornbread Mix. They’re tender in the middle with lightly crisp edges, making them perfect for Sunday dinner, Thanksgiving plates, BBQ meals, soups, and chili.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Servings:

Calories: 94kcal

Author: Davinah

Ingredients

½ Cornbread Mix click for the recipe, or 1 box Jiffy corn muffin mix
1 tbsp Butter for greasing the baking dish

Wet Ingredients

1 large Eggs
½ cup buttermilk
¼ cup Sour Cream full fat
2 tbsp Butter melted
½ tsp Vanilla Extract

Instructions

Preheat the oven to 400 degrees fahrenheit
Add the wet ingredients to a large mixing bowl
Whisk to incorporate
Add the cornbread mix to the wet ingredients
Gently fold in the cornbread mix (just enough to incorporate) into the wet mix. There will be some lumps and that’s ok. Let the batter rest for 10-15 minutes. The rest helps soften the cornmeal so the muffins turn out fluffy
Grease a muffin pan with 6 slots with butter.
Divide the cornbread batter across the slots in the muffin pan.
Bake uncovered for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the top is starting to turn golden.

Notes

Use the right mix: Use 1 box Jiffy corn muffin mix or ½ batch of my Cornbread Mix.
Do not overmix: Fold just until combined. A few lumps are fine.
Rest the batter: Let it sit 10 to 15 minutes so the cornmeal softens and the muffins bake up tender.
Grease well: Butter the muffin pan to help the muffins release and give the edges better flavor.
Bake until just set: Pull them when the tops are lightly golden and a toothpick comes out clean.
Need more servings? Make my Homemade Cornbread, which is a double batch baked in a sheet pan.
Serve the same day: These are softest the day they’re baked. Use day-old cornbread for recipes like Cornbread Dressing.

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