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Cornbread Muffins

These cornbread muffins make for a perfect breakfast or snack and are so delicious! They are easy to make, require mostly pantry staples, and are perfect for a weekly meal preparation. They are great for those on the go, because they can be made at the beginning of the week and will store at room temperature for 10 days, in an airtight container. You can make these vegan by substituting the butter and milk for your favorite vegan options, and using an egg replacer such as a chia- or flaxseed-egg replacer. These can also be made gluten-free by using your preferred choice of gluten-free flour. Corn is a whole grain, and contains fiber and B-vitamins. It is important to consume fiber in our diet because it is satiating, maintains regular bowel habits, and it may contribute to lowering the risk of heart disease, type 2 diabetes and some cancers. Corn is also a source of vitamin C, which is an antioxidant that protects our cells from damage and may contribute to a reduced risk of cancer and heart disease. Carotenoids, a form of vitamin A, can also be found in corn, and has beneficial effects for our eyes.

  • Yield: 12 muffins 1x


  • ½ cup unsalted butter, melted
  • 2 eggs
  • ¾ cup milk
  • 1 cup canned creamed corn
  • ¾ cup cornmeal
  • 1 ½ cup all-purpose flour
  • 1 tbsp baking powder
  • ½ cup sugar
  • ¼ tsp salt


  1. Preheat your oven to 350 degrees Fahrenheit and grease or line a 12-count muffin tin.
  2. Combine the cornmeal, flour, baking powder, sugar, and salt in a bowl and whisk to combine.
  3. Whisk the melted butter, eggs, milk, and creamed corn in another bowl until combined, then pour into the bowl with the dry ingredients and mix until combined.
  4. Scoop the batter into the muffin tins, distributing the batter evenly among all 12 holes. 
  5. Bake for 20 minutes, until the top is golden brown. Let cool for 5 minutes, then enjoy!


Link to reference recipe : 

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 muggin
  • Calories: 230
  • Sugar: 10g
  • Sodium: 190mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

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