Easy Sweet Cornbread Muffin Recipe (Without Buttermilk)

Easy Sweet Cornbread Muffin Recipe is made completely without buttermilk and yields a golden, soft, sweet muffin that is perfect for serving alongside chilis, soups, and stews.

Do you remember those blue and white boxes of Jiffy cornbread mixes? I certainly do. That was my first stab at baking as a child. Adding in the egg and milk then a quick mix. It was simple enough and resulted in a pretty tasty cornbread too.

I know many of us still use those little boxes of cornbread, which work perfectly fine. However, I have since swapped out those little boxes and opted to make our own from scratch version. Which, I know is no surprise. If you have been here for any length of time, you know I am a from-scratch kind of a girl. Opting to make my own as opposed to using boxed versions.

This easy cornbread recipe is a fantastic swap out for those little boxes of cornbread mixes. Although traditional cornbread or cornbread muffins are made with buttermilk, no one would be the wiser with this recipe.

This Sweet Cornbread Muffin Recipe Is…

• The best cornbread recipe for muffins
• Yields sweet, moist, and delicious muffins
• Require just a few simple ingredients to make
• Pairs well with chili, soups and stews
• Are perfect to serve as a bread option for hearty meals
• Kids love them and the recipe is simple to have them help

Dishes To Serve With Sweet Cornbread Muffins

• Easy Black Bean Chili
• Classic Beef Bourguignon
• Italian White Bean Soup
• Rosemary Pork Chops with Pan Gravy

Ingredients

Cornmeal: For this recipe, you can use either white cornmeal or yellow cornmeal. Be sure to use actual cornmeal and not cornmeal mix.

Baking Powder- For our leavening agent we will be swapping out buttermilk found in traditional cornbread for baking powder.

Flour: I suggest using all-purpose flour for this recipe but bread flour will work with similar results. Use the one you have on hand.

Sugar: Using a little bit of white sugar allows for a sweeter traditional cornbread muffin. I like to use pure cane organic sugar.

Milk: This recipe calls for regular milk over buttermilk which will help bind the ingredients together. I like to use whole milk but 2% also works fine too.

Oil: This recipe calls for olive oil which adds a nice balance of moisture to the cornbread. Olive oil is wonderful for baking as well as cooking. You can also use avocado oil with very similar results.

Salt: To help balance out the sweetness of this recipe a large pinch of sea salt is needed. You can use regular table salt or Himalayan as well.

Egg: One large egg is used to help bind the batter together while adding a touch of protein.

What You Will Need To Make Them

3/4 cup of all-purpose flour

1 tbsp of baking powder

1/3 cup olive oil

1 egg

1/4 cup sugar

1/2 cup of milk (either whole milk or 2%)

1/4 tsp of sea salt

Tools

Muffin Tin or 8″ Inch Skillet

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

Mix both of the wet ingredients and dry ingredients together in a medium bowl with a wooden spoon. Be careful not to over-mix. Mix just until the cornbread batter comes together. Spray or use muffin liners. Scoop about 1/4 cup of batter into each of the cups. Bake at 400℉ for 15 to 20 minutes.

Baking Notes

• You can substitute all-purpose flour for bread flour if need be. Just use whichever one you have on hand.
• Be careful not to over-bake. Check the muffins at the 15-minute point to see if they are done, if they need a little longer do the full 20 minutes.
• Using a 1/4 measuring cup to scoop the batter will help yield consistent results.
• You can use white or yellow cornmeal but yellow is more flavorful.
• Prepare the muffin tins with baking spray, butter, or muffin liners for easy removal.

FAQ

Does this recipe work without an egg?

I have not tried baking this recipe without an egg however, you can try an egg substitute if you don’t have any one hand or want to make these cornbread muffins vegan.

Can I use the batter to make a loaf instead of muffins?

Yes, that will work for this. Place the batter in an 8″ baking dish or 8″ cast iron pan and bake for about the same amount of time.

What other oils work for this recipe?

Avocado and vegetable oil work well for this recipe too.

Trouble Shooting

Why is my cornbread crumbly?

Cornbread has a crumble to it, but it should never be crumbly and dried out. This happens when there is not enough fat ie olive oil and egg. Be sure to measure the olive oil carefully and use a large egg for this recipe. Do not omit either. Another reason it could be crumbly is adding too much cornmeal and not enough flour. Again, be sure to measure carefully at eye level to ensure the right amounts are used.

Why are my cornbread muffins dense?

There are a few factors that might be to blame for dense cornbread. These are the most common I find. First is the baking powder. Be sure to check its expiration date before baking. Using an expired baking powder will yield a dense result. The second is from over-mixing the batter. When preparing this recipe, mix it until it is just combined, and then stop.

Bake Cornbread Muffin Recipe in a Skillet

The good news is this cornbread muffin recipe easily converts to a standard cornbread loaf that bakes nicely in a cast iron pan. To bake it in a cast-iron skillet, place an 8″ skillet in the oven at 400℉ and allow it to heat for about 5 minutes. Remove the hot skillet from the oven, and grease well with a tablespoon or two of butter. Pour the cornbread batter into the greased skillet and bake for about 15 to 20 minutes. Be sure to check at the 15-minute point as baking time can vary.

How To Store Leftover Cornbread

It is important to allow the cornbread muffins to cool completely before storing them. When ready, place them in an airtight container or Ziplock bag. They can be stored at room temperature for 2 days and in the fridge for up to 5 days.

How To Freeze

This cornbread muffin recipe can be frozen whether made into muffins or a standard cornbread loaf. Bring the cornbread to room temperature. Place it in an airtight container. Freeze for up to 3 months.

To Defrost: Move the frozen cornbread from the freezer to the fridge overnight to thaw.

Delicious Additions to Try

• Crumbled bacon
• Jalapeños
• Cheddar Cheese
• Chives
• Corn Kernels

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Muffin Pan

8″ Cast Iron Skillet

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