Cheesy Cornbread Muffins

Moist, cheesy, cornbread muffins. Perfect with chili, on their own, smothered with butter, or drizzled with honey :-)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Author 2Teaspoons


  • 1 ½ cups cornmeal
  • 1 cup flour
  • 6 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter melted and cooled
  • 1 egg
  • 1 ¼ cup buttermilk*
  • 1 cup corn at room temperature fresh, frozen, or canned – drain liquid
  • 1 cup of shredded cheese cheddar, monterey jack, colby jack, etc


  1. Preheat oven to 400 degrees. Prepare muffin tins by greasing or lining with cupcake liners.
  2. In a large bowl combine the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir until fully mixed.
  3. In a medium bowl whisk together wet ingredients: butter, egg, and buttermilk.
  4. Pour wet ingredients over dry ingredients and stir gently until just combined. Batter will be lumpy. Fold in corn and cheese. Divide batter equally between the 12 muffin tins.
  5. Bake until tops are golden brown and toothpick inserted in the center comes out clean, about 14-16 minutes. Let cook in pan for 5 minutes. Remove from pan and let cool completely on a wire rack.
  6. Smother in butter, drizzle with honey, crumble in chili, and smile :-)

Recipe Notes

*I made my own buttermilk by combining 1 cup + 3 tablespoons milk with 1 tablespoon white vinegar, stirring well, and letting it sit on the counter for 5 minutes.