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Stuffed Cornbread Muffins

Stuffed Cornbread Muffins are packed with tasty mix-ins:  corn kernels, chopped pepperoni, and chopped franks.  Easy to make and delicious. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Servings: 6 muffins


Cornbread Batter

  • 1 cup white self-rising cornmeal mix
  • 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
  • 2 tablespoons sugar (optional)
  • 2 medium eggs, beaten
  • 1 cup buttermilk
  • vegetable oil cooking spray Or, 3 teaspoons vegetable oil, divided.

Mix-Ins for 6 muffins. Use more or less as desired.

  • 3 whole franks, precooked/chopped See recipe notes.
  • 24 pepperoni slices
  • 6 teaspoons corn kernels Fresh or frozen.


  • Preheat oven to 400 degrees.
  • In medium-sized bowl, combine cornmeal mix, sifted flour, sugar (if using), 2 beaten eggs, and buttermilk.
  • Stir together until batter is smooth. Remove large lumps by pressing with back of a spoon or fork. Set aside 10 minutes.
  • Spray muffin tin (6 cups) with vegetable oil cooking spray. Or, grease each cup with 1/2 teaspoon of vegetable oil.
  • Stir cornbread batter. Pour into each cup until 3/4 full.
  • Add desired mix-in: 1/2 teaspoon corn kernels, 4-6 pepperoni pieces, or 4 sliced precooked franks. Cover cornbread batter (about 1 tablespoon).
  • Reduce oven temperature to 375. Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean.
  • Serve hot. If desired, slather with salted butter, honey, or maple syrup.


How to substitute 1 cup of all purpose flour for 1 cup of self-rising flour... INGREDIENTS 1 cup of all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt INSTRUCTIONS Sift together in a medium sized bowl.  Use 1/2 cup for this recipe.  Store remainder in a zippered bag.  Refrigerate until ready to use. ==================== Precooked/Chopped Franks To decrease sodium, boil in water 10 minutes.  Drain.  Dry with paper towel.  Slice each frank into 8-10 pieces.  Add 4 to 5 pieces to each muffin cup before baking.