These Mini Cornbread Muffins with creamed corn are a fun twist on my classic Southern cornbread.
Unlike my traditional skillet cornbread and old-fashioned cornbread recipes, which are made without sugar, these muffins are just a touch sweet with a buttery crumb, tangy from sour cream, savory with sharp cheddar, and finished with a gentle kick of cayenne.
Best of all, they come together in one bowl and bake up golden in just 15 minutes, making them perfect for holidays, BBQs, potlucks, or any weeknight supper.
After making cornbread for over 50 years, and sharing more than a dozen cornbread recipes on Grits and Pinecones, I can promise you that using creamed corn and sour cream together is the easiest way to guarantee tender, moist muffins every single time. – Sharon
A quick look at the recipe
- Flavor profile: Unlike my traditional Southern cornbread and old-fashioned cornbread recipe (made without sugar), these mini muffins are slightly sweet with a buttery crumb, tangy from sour cream, savory from sharp cheddar, and finished with a gentle kick of cayenne.
- Prep and bake time: 20 minutes total.
- Difficulty: Very easy; if you can stir, you can make these.
- Batch size: 24 bite-sized muffins.
Jump to:
- A quick look at the recipe
- Why you'll love this recipe
- Main ingredient notes and easy substitutions
- Recipe variations and twists
- How to make Mini Cornbread Muffins with Creamed Corn (step-by-step guide)
- Serving ideas
- Recipe FAQs
- Tips for perfect results every time
- More cornbread recipes you’ll love
- Join the conversation
- Recipe:
Why you'll love this recipe
- Mini and mighty: Bite-sized muffins equal built-in portion control (unless you eat six, no judgment here).
- Moist and tender: With creamed corn and sour cream, just like in my Southern cornbread pudding, these muffins bake up soft and never dry.
- Crowd-pleasing: Great for BBQs, Thanksgiving, or tucked into lunchboxes.
- Quick and easy: Pantry staples plus one bowl equals done in 20 minutes.
Main ingredient notes and easy substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. The full list with measurements is waiting down in the recipe card.
- Jiffy Corn Muffin Mix - The base for light, fluffy, slightly sweet cornbread.
- Creamed corn - Adds moisture and natural corn sweetness; don't drain. I've tested these with whole-kernel corn too, but the muffins turned out drier; creamed corn is the secret to keeping them perfectly tender.
- Sour cream - Keeps the crumb soft and adds tang; swap with plain Greek yogurt.
- Sharp cheddar cheese - Balances sweetness with savory richness. I always shred cheese fresh; pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
Recipe variations and twists
- Jalapeño popper style: Add chopped jalapeños and extra cheese.
- Southwestern flair: Add corn kernels and substitute pepper jack for the cheddar cheese.
- Sweet tooth option: Omit cheese and spice, drizzle with honey after baking.
- Breakfast bite: Add cooked crumbled sausage to the batter.
How to make Mini Cornbread Muffins with Creamed Corn (step-by-step guide)
- Prep oven and pan: Preheat oven to 375°F. Spray a 24-cup mini muffin pan with a non-stick spray or use mini muffin liners.
- Mix wet ingredients: Whisk together egg, sour cream, and creamed corn in a medium bowl.
- Add dry mix: Stir in Jiffy mix until just combined. Don't overmix.
- Fold in extras: Add cheese, and optional hot sauce or cayenne pepper and chives.
- Bake: Scoop batter into muffin cups, filling ¾ full. Bake 12-15 minutes, until golden and a toothpick comes out clean.
- Cool slightly: Let rest in the pan for 2-3 minutes, then transfer to a wire rack.
Serving ideas
- Spread with honey butter or jezebel sauce for a sweet-savory treat, or drizzle with hot honey.
- Pair with BBQ favorites like smoked spareribs or boneless country-style ribs.
- Serve alongside collard greens or black-eyed peas for a classic pairing.
- These delicious bites were made to go with my leftover turkey chili, Cajun red beans and rice, or salsa verde chili.
Recipe FAQs
Yes, use a 12-cup muffin tin, fill three-quarters full, and bake 18-20 minutes.
Yes, regular canned corn won't add the same moisture or texture.
Room temp: 2 days in an airtight container.
Fridge: 5 days, reheat at 300°F for 5-6 minutes.
Freezer: Up to 2 months, thaw overnight in the fridge.
Yes, bake, cool, freeze, and reheat these bite-sized muffins when needed. They taste just-baked!
Using creamed corn and sour cream together is the secret to tender, moist cornbread muffins. The creamed corn adds sweetness and moisture, while the sour cream keeps the crumb soft and rich.
After more than 50 years of baking cornbread, I can promise this combination works every time.
Tips for perfect results every time
- Don't overmix; a few lumps are fine.
- Use freshly shredded cheese for the best melt.
- Check oven temp with a thermometer; too hot equals dry muffins.
- Let them rest in the pan briefly before transferring to keep their shape.
- In testing, I've found that a cookie scoop is the easiest way to portion the batter evenly, ensuring every muffin bakes up the same size.
- These muffins freeze beautifully, just thaw overnight in the fridge and warm in the oven for that fresh-baked taste.
More cornbread recipes you’ll love
Cornbread takes many forms here at Grits and Pinecones: crispy skillet, moist pudding, savory salads, and more. Here are four reader favorites to get you started, but don't stop here… I've shared over a dozen cornbread recipes for every occasion imaginable.
Join the conversation
Pull up a chair and let's talk muffins! Have you tried these mini cornbread muffins yet? I'd love to hear how you served them, or if you added your own twist. Drop a comment below, give the recipe a rating, and share it with a friend who loves Southern comfort food.
And if you're as cornbread-obsessed as I am, don't stop here, check out my Broccoli Cheddar Cheese Cornbread Muffins, Sloppy Joe Cornbread Casserole, and Fried Cornbread aka Hoe Cakes recipes for even more delicious ways to enjoy this Southern staple.
Recipe:
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Mini Cornbread Muffins with Creamed Corn (Easy Recipe)
Equipment
- 24 cup mini-muffin pan
Ingredients
- 8.5 ounces box Jiffy Corn Muffin Mix
- 1 large egg
- ⅓ cup sour cream
- ½ cup canned creamed corn, not drained
- ¼ cup shredded sharp cheddar cheese
- 1 tablespoon chopped chives or green onions optional twist
- Dash of hot sauce or a pinch of cayenne pepper optional, but gives a subtle kick
Instructions
- Preheat oven to 375°F. Spray a 24-cup mini muffin pan with nonstick spray or line with mini liners.
- In a medium bowl, mix together the egg, sour cream, and creamed corn until smooth.
- Stir in the Jiffy mix until just combined. Fold in the cheese, chives, and optional hot sauce.
- Scoop the batter evenly into the prepared mini muffin cups.
- Bake for 12-15 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cool in the pan for 2-3 minutes, then transfer to a wire rack to finish cooling.
Notes
- Don't overmix; a few lumps are fine.
- Use freshly shredded cheese for the best melt.
- Check oven temp with a thermometer; too hot equals dry muffins.
- Let them rest in the pan briefly before transferring to keep their shape.
- In testing, I've found that a cookie scoop is the easiest way to portion the batter evenly, ensuring every muffin bakes up the same size.
- Store leftovers in an airtight container, 2 days at room temperature, 5 days in the fridge, or freeze for up to 2 months.
Nutrition
“The smaller the bite, the bigger the appetite.“
Southern saying
From my Southern kitchen to yours, after more than 50 years of baking cornbread, these little muffins still remind me of the ones my grandmother served at Sunday suppers. I hope they bring that same comfort to your table.
Grits and Pinecones has been serving up delicious recipes with a Southern flair for nearly a decade. From tried-and-true classics to easy modern favorites, every dish is made with simple ingredients and plenty of love.
Whether you're planning a holiday feast, a Sunday supper, or a quick weeknight meal, you'll find recipes here that are quick, easy, and perfect to share with family and friends.
Sharon Rigsby
I took these bite-sized muffins to a recent cookbook club luncheon, and they were a huge hit. Everyone wanted the recipe.