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Mini Cornbread Muffins
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5 from 1 vote

Mini Cornbread Muffins

Mini Cornbread Muffins are small bites of cornbread baked in a mini muffin tin. Excellent slathered with butter and dipped in honey. Drop a few in a big bowl of Crock Pot Pinto Beans, your favorite salad or soup and enjoy every bite. Recipe and photography by Beverly Davis for CornbreadMillionaire.com
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: southern
Keyword: #minicornbreadmuffins, #moistinsidecrustyoutside, easyrecipe
Servings: 20 mini muffins
Calories: 19kcal


  • 1 cup self-rising cornmeal mix white or yellow
  • 1/2 cup self-rising flour sifted, spooned and leveled
  • 2 tablespoons sugar (optional)
  • 1 large egg, beaten
  • 1 cup buttermilk I use cultured whole buttermilk
  • No-Stick Spray to grease muffin tin Or use 1/4 cup vegetable oil.


  • Preheat oven to 400 degrees.
  • In a medium sized bowl, combine cornmeal mix, flour, sugar (if using), one large eggs (beaten), and buttermilk. Stir together until smooth and pourable. Small lumps okay. Set aside.
  • Grease a 12-cup or 20-cup "mini" muffin tin with No-Stick Spray (or grease with vegetable oil.
  • Stir batter until smooth.
  • Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and cornbread is golden brown. Watch carefully to prevent burning. Serve hot.
  • Fill each cup in the mini muffin tin with about 1-1/2 teaspoons of cornbread batter.
  • Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and Mini Cornbread Muffins are golden brown.
  • Oven temperatures do vary. Watch the muffins carefully to prevent burning.
  • Serve hot. Delicious slathered with butter, plus honey or maple syrup.
  • STORAGE TIP Place cooled muffins in a bag with a zipper. Seal tight before placing in the refrigerator. Keeps well in fridge for up to 4 days.


Store cooled cornbread in a container with a tight lid or in a large, zippered bag.  Keep in fridge (not freezer) for up to 4 days.   
After refrigeration, cornbread will feel slightly hard and dry, but will perk up when reheated.
Arrange one layer of cornbread muffins in one layer.  Do not stack.
Fold foil over cornbread.  Warm in preheated 350 oven for 10 to 12 minutes.  Cornbread will be soft. 
To form a crispy texture, open foil containing warm muffins. 
Return to HOT oven for 2-3 minutes to lightly toast.  Watch closely to prevent burning.


Serving: 1muffin | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Calcium: 14mg | Iron: 1mg