Name: Delicious Cornbread Muffins with Creamed Corn Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 1/2 cup / 125 ml / 115 g unsalted butter, melted; 2 eggs; 3/4 cup / 185 ml milk, any fat percentage; 1 cup canned creamed corn (not 1 can); 3/4 cup yellow cornmeal (polenta); 1 1/2 cups (225g) all-purpose flour; 1 tbsp baking powder; 1/2 cup (110g) white sugar (can reduce to 1/4 cup); 1/4 tsp salt; Extra melted butter for greasing and brushing

If you’re on the hunt for a comforting, easy-to-make side that’ll delight everyone, you’ve got to try my Delicious Cornbread Muffins with Creamed Corn Recipe. They’re moist, buttery, just lightly sweet, and have that cozy homemade vibe that’s perfect for any meal. When I first tried adding creamed corn to the batter, it completely changed the game—these muffins have an irresistible texture and flavor. Stay with me, and I’ll walk you through every little detail so you nail them every time!

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Why You’ll Love This Recipe

Moist and Flavorful: The creamed corn adds a delicious moisture boost that sets these muffins apart.
Simple and Quick: You can whip up the batter in under 10 minutes with pantry staples.
Perfectly Sweetened: Just a touch of sugar keeps them balanced – not too sweet, not too savory.
Family Favorite: My family literally goes crazy for these muffins at breakfast, lunch, or dinner.

The image shows several golden yellow muffins with a rough, crumbly texture stacked closely together. One muffin is broken open in the center, revealing a soft, fluffy inside with a layer of creamy butter spread on it. A woman's hand is pouring clear, shiny honey on top of the butter, catching the light as it drips down. The muffins have a warm, slightly browned crust on the outside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Delicious Cornbread Muffins with Creamed Corn Recipe come together beautifully to create a tender crumb with a hint of sweetness. The creamed corn is the star here, giving the muffins that luscious moisture and corn flavor you’ll adore.

Unsalted butter: Melted for richness and to keep the muffins tender.
Eggs: They bind everything together and give structure.
Milk: Any fat percentage works – whole, skim, or even a plant-based milk if you’re experimenting.
Canned creamed corn: Adds moisture and a touch of natural sweetness; don’t substitute this with just regular corn kernels unless you prepare as noted in the recipe tips.
Yellow cornmeal (polenta): Gives the signature cornbread texture – go for the coarse grind, avoid instant polenta.
All-purpose flour: For structure and tenderness.
Baking powder: The leavening that puffs the muffins up beautifully.
White sugar: Balances the corn’s natural starchiness with sweetness; adjust to taste.
Salt: Enhances all the flavors without being overpowering.
Extra melted butter: For greasing muffin tins and optional brushing on top for that golden finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Delicious Cornbread Muffins with Creamed Corn Recipe is how easily you can tweak it to fit your mood or pantry. I love switching it up depending on what I have on hand or the season. Try these variations to make it your own!

Cheesy Kick: I often stir in a handful of sharp cheddar or parmesan for a savory twist that pairs amazingly with chili or soup.
Jalapeño Heat: Adding diced fresh jalapeños gives it a subtle spicy edge that’s fantastic for game day snacks.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend, and double-check your baking powder is gluten-free.
Sweet Corn Delight: Toss in whole corn kernels or a few bits of fresh or frozen corn for more texture and bursts of sweetness.

How to Make Delicious Cornbread Muffins with Creamed Corn Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 180°C (350°F). While it heats, brush a standard 12-hole muffin tin generously with melted butter. This step is crucial because it keeps the muffins from sticking and gives them a beautiful golden crust on the sides. I like to use a silicone brush for even coverage.

Step 2: Mix Your Dry Ingredients

Grab a large bowl and toss in your cornmeal, all-purpose flour, baking powder, sugar, and salt. Give everything a quick whisk or stir with a fork – you just want the leavening and sugar evenly distributed, not a perfect blend. I learned the hard way that uneven baking can happen if baking powder pockets form, so don’t skip this!

Step 3: Whisk Together the Wet Ingredients

In a separate bowl, combine your melted butter, eggs, milk, and the creamed corn. Whisk until everything is blended and smooth – the creamed corn will make the mixture a bit thicker than usual wet ingredients, and that’s exactly what you want for those moist muffins.

Step 4: Combine Without Overmixing

Pour the wet ingredient mixture into your dry ingredients. Stir gently until just combined – it might look a little lumpy with corn chunks, and that’s perfect. Overmixing can lead to dense muffins, so fold the batter with a spatula just enough to bring everything together.

Step 5: Scoop and Bake

Spoon the batter evenly into your buttered muffin tin, filling each cup right to the top for maximum rise and a nice rounded muffin top. Bake for about 20 minutes or until the tops turn a gorgeous golden brown and a toothpick inserted in the center comes out clean.

Step 6: Finish and Cool

Once out of the oven, you can optionally brush the muffins with a little more melted butter for extra shine and flavor. Let them cool in the pan for five minutes, then gently transfer to a wire rack to cool completely. But honestly, I love these best a bit warm, fresh from the oven.

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Pro Tips for Making Delicious Cornbread Muffins with Creamed Corn Recipe

Use Real Creamed Corn: I once tried just regular corn kernels without the creamed corn texture, and the muffins turned out dry – the creamed corn is key for that rich moisture.
Don’t Skip Buttering the Pan: Even with non-stick tins, butter helps you get that perfect golden crust and easy muffin removal.
Avoid Overmixing: Lumps are your friend here—stir just until ingredients come together to keep muffins light and tender.
Customize Sugar to Taste: If you prefer less sweetness, feel free to cut the sugar in half; I usually do this when serving with a savory dish.

How to Serve Delicious Cornbread Muffins with Creamed Corn Recipe

A basket lined with a blue-gray cloth holds several golden brown cornbread muffins with cracked tops showing a soft, crumbly texture. Two muffins are broken open, each topped with a melting pat of yellow butter that glistens. In the corner of the basket is a small bowl filled with smooth, creamy, yellow butter with a silver knife resting inside. The basket sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to serve these muffins brushed with a little melted butter and a drizzle of honey or a sprinkle of sea salt right before serving. It seems simple, but that small touch transforms the flavor and makes them irresistible. Sometimes I add a pat of softened butter and a slice of sharp cheddar on top for an indulgent twist.

Side Dishes

These muffins are the perfect companion for hearty chili, creamy soups, or a Southern-style BBQ plate. My family loves them alongside baked beans and collard greens, but honestly, they’re so versatile you can pair them with nearly anything!

Creative Ways to Present

For special occasions, I’ve arranged these muffins in a muffin tower with little ramekins of herb butter, honey, and jam on the side – it’s always a hit at brunch. You can also wrap them individually in parchment paper tied with ribbon for gifting or parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover Delicious Cornbread Muffins with Creamed Corn Recipe in an airtight container at room temperature for up to 3-4 days. They stay surprisingly moist! To refresh, I gently rewarm them in the oven or toaster to bring back that fresh-baked taste.

Freezing

These muffins freeze exceptionally well. I like to wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. When I’m ready, I thaw them overnight in the fridge or about an hour at room temperature, then pop them in the toaster oven to heat through gently.

Reheating

When reheating, avoid the microwave if you can—it tends to make the cornmeal gummy. Instead, warm them in a 325°F oven for about 10 minutes until heated through, or toast them split in half for a little crunch on the outside while keeping the inside tender.

FAQs

Can I substitute fresh corn for canned creamed corn in this recipe?

Great question! If you don’t have canned creamed corn, you can make a substitute by blending whole kernels of corn with some of their liquid and a tablespoon of flour until you get a creamy but slightly chunky texture. This homemade creamed corn works well to keep the moisture and flavor balanced in your muffins.
Can I reduce the sugar in these muffins?

Absolutely! I usually reduce the sugar when serving these muffins alongside savory dishes, and they still turn out delicious. Just be aware that the sugar helps balance the corn’s natural starchiness and adds a bit of tenderness, so reducing it too much can slightly change the texture.
What kind of cornmeal should I use?

I recommend using yellow cornmeal with a coarse grind, often labeled as polenta in some countries like Australia. Avoid instant or finely ground cornmeal, as it won’t provide the same texture or flavor in your muffins.
How do I prevent my muffins from sticking to the pan?

Make sure to generously brush your muffin tin with melted butter before adding the batter. This step prevents sticking and helps form a crisp, golden crust. You can also use silicone liners or a non-stick spray if you prefer.

Final Thoughts

I absolutely love how this Delicious Cornbread Muffins with Creamed Corn Recipe turns out every time — moist, tender, and bursting with that comforting corn flavor. I used to struggle with dry, crumbly cornbread, but adding creamed corn was a revelation for me! Trust me, once you try these, they’ll become a go-to in your kitchen whether you’re feeding family or just craving a warm snack. So go ahead, make a batch, and don’t forget the extra butter and honey on top—your taste buds will thank you.