Sweet Cornbread Muffins

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Sweet Cornbread Muffins

Each year when New Year’s rolls around, it’s nearly impossible to visit Facebook without seeing posts about resolutions, new beginnings, and putting the previous year in the books.  Several posts I saw complained about how terrible 2012 was and that folks were ready for a fresh start.  Now, I’m not one to make resolutions, but I’m also not going to go as far as being critical of those who do, but why should we have to wait until the calendar changes to give ourselves a fresh start?  Obviously, there were some terrible tragedies that occurred in 2012, but don’t we have some of those every year?  Should 2012 only be defined by the bad things that happened?  It’s kind of like throwing the baby out with the bath water if you ask me.  Even on the minute level of looking at one day, do you call the whole day terrible because one guy cut you off in traffic that morning?  It’s never too late to start the day over.  The same goes here.  Think about it…

If you like Jiffy Corn Muffin, then chances are you’ll love these.  They’re sweet, tasty,  and easy to get on the table quickly, which is probably the best part.   Y’all enjoy!

Sweet Cornbread Muffins
Prep time
Cook time
Total time
Serves: 6 muffins
  • ⅔ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons vegetable oil
  • 1 egg
  • ¼ cup milk
  1. Preheat oven to 400 degrees F. Combine flour, cornmeal, sugar, baking powder, and salt in a medium size bowl. Add oil, egg, and milk. Stir until lumps are gone.
  2. Pour into a greased muffin pan and bake for 15 to 20 minutes, or until golden brown on top.
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  1. marlene muzii says:

    I am sure the sweet cornbread muffins are great. How about real Southern cornbread muffins without the sugar.

  2. Elizabeth SMith says:

    I found there to be too much baking powder. Did they mean 1 teaspoon?

  3. karina vee says:

    Good recipe! Really easy. I didn’t have vegetable oil, but I really wanted to try these. I only had coconut oil and butter, so I made 2 batches. One with coconut oil & one with butter. Both turned out tasty!
    I WILL be making these again 🙂

  4. had a late-night craving & made these on a whim; followed the recipe exactly & baked with convection for 12 minutes to golden, just-sweet-enough perfection. craving satisfied! and leftovers will be great with homemade split pea soup for tomorrow’s lunch. thank you!

    • Awesome, Colleen! SO glad you enjoyed them! (I’m also a big fan of anyone who would get up and make homemade cornbread muffins for a late-night snack – just so you know!) 🙂

  5. I made these and they were so yummy!! I actually added frozen sweet corn Kernels (thawed first). After reading another’s post about the baking powder, I thought about it and it seemed a little much to me too. I’m not sure if the measurement was a mistake or not, but I used just a teaspoon and the muffins rose perfectlyand tasted great. So if anyone thinks a Tbsp is too much, then a tsp works fine. Thanks for the simple recipe!

  6. Hello. Found your post on Pinterest. As of tonight, I’ve made this two nights in a row with homemade chili and tonight, a soup (it’s in the 20’s to 30’s here). It is a fast recipe and tasted great. My young children loved it! I did adapt the recipe by replacing the oil with unsweetened applesauce as I do with most every recipe . I always add a tad of oil in the baking dish before adding the mixture to get crisp edges. Thank you for posting this.

  7. This is my go to cornbread muffin recipe now! Thank you! No longer do I buy Jiffy! I do add a little more milk than what your recipe calls for just because it seems a little dry to me…..I probably don’t need to but …. They have come out perfect each time and get gone quick!! Thanks again!

  8. Kealey Schafer says:

    I make these all the time and get rave reviews, I follow the recipe exactly with no issues. Making them tonight to go with chili, yum!!! Thanks for this recipe Stacey!

  9. I get confused over whether to use plain cornmeal or self rising. I’m thinking I would use just regular cornmeal for this recipe? Yes, I should know this?.


  10. Sandra L Taylor says:

    I use self rising flour,,, I am from Tennessee NO sugar in cronbread

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