These are the best cornbread muffins you'll ever eat! They’re sweet and moist with a beautiful crumb, with bursts of fresh corn in every bite. Plus, these corn muffins are easy to make in 30 minutes - no mixer required.
Preheat oven to 375 degrees f. Grease a standard 12-cup muffin tin.
In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.
In a large bowl, whisk together melted butter sugar and honey.
Add, milk, sour cream and eggs and whisk until smooth.
Add dry ingredients and stir/whisk until mixture is smooth.
Fold in corn kernels.
Put ¼ cup batter into each well of the prepared muffin tin.
Bake for 12-15 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the muffins comes out clean.
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool slightly.
Serve warm with butter, cinnamon butter.
Yellow Cornmeal. White cornmeal can be used in place of yellow, the final result will just have a different color.
All-Purpose Flour. To make this cornbread recipe gluten-free, you can substitute an all-purpose gluten-free flour blend for the all-purpose flour. Bread flour and cake flour also work well.
Salted Butter. Unsalted butter can be used in place of salted butter.
Whole Milk. Fat content is important for the this homemade cornbread. You could use 2% milk, or half and half, but I don't recommend other substitutions.
Sour Cream. Again, full-fat is best. Greek yogurt can be used in place of sour cream.
Granulated sugar and honey. I don't recommend making substituions for the granulated sugar or honey. If you don't love sweet cornbread you can reduce the amount of sugar but that is all I would recommend.
Corn. Feel free to use fresh corn (cooked) from the Cobb or frozen and thawed corn.
Store any leftover cornbread muffins in an airtight container in the refrigerator for 5 days. You can also use them to make the best cornbread croutons.
How to freeze cornbread muffins:
Let the muffins cool completely then store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, I recommend also tightly wrapping each muffin in plastic wrap before putting it in an airtight container.