Best Cornbread Muffins Recipe • Two Purple Figs (2024)

These are the Best Cornbread Muffins you’ll ever make. They’re moist and tender, perfectly sweet, boosted with some carrots and a touch of cheese sprinkled on top. Only 20 minutes start to finish, this is a must make recipe! I think everyone has a dreamy version of their favorite cornbread muffins recipe, and today I wanted to share mine.

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Why This Recipe Works:

To make the best cornbread muffins, you need a really strong corn flavor. And this cornbread recipe has both fresh corn kernels and cornmeal rather thancanned corn kernels here.

For an airy, fluffy, and moist cornbread I’ve used Greek yogurt. So while regular yogurt or buttermilk work, the Greek yogurt offers an extra touch of moisture with double the protein. That’s a win win!

Another thing is the cheese. Oh yes we all love our cheesy cornbread muffins. However, I’ve found that sprinkling some strong white cheddar cheese onto of each cornbread muffin is best. You get the same cheesy taste you’re looking for withless calories byusing just a fraction of the amount of cheese.

I’ve mentioned the Mazola Corn Oil earlier. Aside from reducing cholesterol and enjoying more cornbread in life, the corn oil adds more moisture than butter. So you’ll end up with cornbread that stays moist probably two days more than using butter!

Another thing, the Mazola Corn Oil has aneutral tasteso your cornbread will taste like cornbread! The corn oil also has such a high smoking point (450F), which is crucial for baking and cooking.

Because of that high smoking point, you can be sure you won’t be losing any nutrients by heating the corn oil. Most of the other cooking oils lose their nutritional value and taste this way. It’s just a smart,heart-healthychoice for you and your family!

Finally, a bonus I added here is a grated carrot. It’s maybe not a classic thing for cornbread, but it really doesn’t change the flavor of your cornbread muffins at all. It just adds extra nutrients, and veggie power 🙂

How to Make the Best Cornbread Muffins:

First of all, have two separate bowls, one bigger than the other.

Start by mixing the dry ingredients like flour, baking soda and baking powder in the small bowl.

Likewise, you’ll mix the wet ingredients in the bigger bowl. That includes sugar, egg, Greek yogurt, Mazola Corn Oil, cornmeal, corn kernels and grated carrots.

For the cornbread muffins, choose your favorite muffin pan. I always prefer making them in this mini loaf pan, however any type of muffin pan works just as well. If you choose to make a single round cornbread, just adjust the baking time.

Scoop your cornbread batter into the muffin pan and sprinkle some grated sharp cheddar cheese on the top, pressing it slightly to the cornbread muffins.

Now bake at 400 degrees for 15 minutes. I love to sprinkle fresh cilantro and sliced green chillies (or jalapeños) on the cornbread muffins as soon as they’re out from the oven. But I know that it’s probably not everyone’s taste so it’s completely optional.

Now Enjoy! You just made yourself the Best Cornbread Muffins! 🙂

Tips for Success:

These cornbread muffins need just a wooden spoon and a bowl and similar to any other muffin recipe, you don’t want to over work the batter. This is crucial to get that fluffy texture.

Watch your oven carefully as they may be ready anywhere from 13-17 minutes.

When sprinkling the cheese over each cornbread muffin, make sure to press it gently on the batter so it sticks and doesn’t burn quickly.

Use fresh or frozen corn for the freshest tasting cornbread. You don’t need to cook or thaw the corn at all.

If you’re sprinkling fresh cilantro and jalapeños on your cornbread, make sure to do that as soon s your remove the cornbread from the oven. It seems like they stick best that way because the cheese will be still melty.

If there’s something I would change here, it’s maybe the sugar. I’ve met some people who love their cornbread on the sweet side, while others prefer it on the salty side. The amount of sugar I used it a bit on the sweet side which compliments the sweetness of the corn, however feel free to go down to 1/4 cup.

Try this lighterversion of my favorite cornbread recipe and double enjoy! 🙂