Cheesy Cornbread Muffins are honey cornbread with a cheesy addition! These bite-sized mini muffins easily made with a cornbread mix, canned corn & stuffed with cheese!
Making this cheesy cornbread muffins recipe is so simple, using a boxed mix and adding more tasty ingredient, it comes together fast. These delicious cornbread muffins with corn are a great addition to any dinner, they are always a huge hit with my family.
Easy Cornbread Muffins
These delicious cornbread muffins are the perfect side dish for any dinner. I love that these do not take long to make and these moist and flavorful muffins go with just about any main dish. I use a Krusteaz Honey Cornbread mix because it makes the muffin prep fast and my whole family loves the taste of the cornbread. But you can use any brand of cornbread you love or have in your pantry. Pick up a box next time you are in the grocery store and add these muffins to your dinner plans!
Tips for making the best Cheesy Cornbread Muffins
Over years of baking I have learned some tips and tricks that help make my cornbread better than most. I am passing them on to you, enjoy!
- Be careful to not overmix the cornbread batter. I repeat, do not overmix your cornbread batter. You do not need to use any type of electric mixer either, a spoon or rubber scraper works just fine. All you need to do is softly overturn the batter until you no longer see dry mix.
- I have found that adding some moisture to the batter makes it taste incredible. I love cornbread, but sometimes the dry, crumbly texture is not what I am aiming for. My solution? Add some corn kernels and/or grated cheese. These two ingredients add not only flavor, but they help the cornbread muffins have a lovely moist texture.
- Bake cornbread muffins just until browned. Just as you want to aim to not over mix the muffins, over baking is also something you want to avoid.
Cheesy Cornbread Muffin ingredients
Cornbread box mix: You will need 1 15 -ounce package of cornbread mix. I used the Krusteaz brand, but feel free to use whatever brand you love or have on hand.
Milk: Adding in ½ cup of milk gives the muffins much needed moisture.
Vegetable oil: For more added moisture, use ⅓ cup of vegetable oil (or melted butter if you want a richer taste).
Egg: To create a great batter consistency, add in 1 egg to the batter.
Canned corn: Using 1 cup of drained, canned corn will help create amazing flavor and muffin texture.
Cheese: Add in ½ cup of shredded cheddar cheese for a wonderful addition of moisture and taste.
Cheese sticks: For even more amazing flavor and cheesy goodness, use 6 Cheddar or Colby Jack Cheese sticks, each stick cut into 5-6 pieces.
Step by step on how to make Cheesy Cornbread Muffins
Prep
Begin by preheating the oven to 400°F. Then, lightly grease a mini or standard size muffin pan. I used a mini muffin pan for these, if you use a standard size you might need to adjust your baking time.
Also, cut the cheese sticks into 5 or 6 pieces each, these chunks will be pressed into the center of the muffin batter before baking. Set aside for later use.
Batter
Next, in a large bowl, stir together the cornbread mix, milk, vegetable oil, the egg, canned corn and the shredded cheese, until well blended.
Proceed to scoop the batter into the prepared muffin pan using a 1 ½ tablespoon (#40) cookie scoop. Then, place a chunk of the cut up cheese stick into the center of each muffin. If you are using a standard size muffin pan, scoop 2 ½ tablespoons (#24 scoop) batter into each muffin cup.
Bake
Place the muffin pan in the preheated oven and bake for 12-14 minutes or until light golden brown. If you used a standard size muffin pan, they make take a few minutes longer. Check on them at the 15 minute mark, bake for 2 minute intervals if the batter is still wet in the center.
Cool slightly before serving. Store leftovers in an airtight container.
Cheesy Cornbread Muffins
Ingredients
- 15 oz package of cornbread mix
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 egg
- 1 cup canned corn drained
- ½ cup shredded cheddar cheese
- 6 Cheddar or Colby Jack Cheese Sticks cut into 5-6 pieces each
Instructions
- Prep: Begin by preheating the oven to400°F. Then, lightly grease a mini or standard size muffin pan. I used a minimuffin pan for these, if you use a standard size you might need to adjust your baking time.
- Also, cut the cheese sticks into 5or 6 pieces each, these chunks will be pressed into the center of the muffin batter before baking. Set aside for later use.
- Batter: Next, in a large bowl, stir together the cornbread mix, milk, vegetable oil, the egg, canned corn and the shredded cheese, until well blended.
- Proceed to scoop the batter into the prepared muffin pan using a 1 ½ tablespoon (#40) cookie scoop. Then, place a chunk of the cut up cheese stick into the center of each muffin. If you are using a standard size muffin pan, scoop 2 ½ tablespoons (#24 scoop) batter into each muffin cup.
- Bake: Place the muffin pan in the preheated oven and bake for 12-14 minutes or until light golden brown. If you used a standard size muffin pan, they make take a few minutes longer. Check on them at the 15 minute mark, bake for 2 minute intervals if the batter is still wet in the center.
Notes
Nutrition
How long are cornbread muffins good for?
These tasty muffins should last up to 5 days, if stored properly. You will want to store these in an airtight container or ziplocked bag at room temperature.
Can you freeze cheesy cornbread muffins?
Yes, you can freeze these cornbread muffins in an airtight container or ziplocked bag for up to 3 months. I find after that, the texture and flavor of the muffins deteriorate.
Need more cornbread recipes? Try these:
Cheesy Cornbread Muffins are a soft, flavor filled, honey cornbread with an incredible cheddar cheese addition! These bite-sized mini cornbread muffins are great for accompanying any lunch or dinner, any time of the year!
Christine @ myblissfulmess says
These were very good! My 13 year old son devoured them. I really like the textures in these corn muffins. I made these as regular sized muffins and they were perfectly done at 17 minutes. This recipe gives you moist and delicious corn muffins. My new favorite!
Mali says
These are delicious and stay super moist! I made a couple modifications (as I do), and they turned out great! 1) I did not have cheese sticks, so I used 1 1/4 cups of shredded cheese in total. 2) I added 1/4 cup of chopped mild jalapenos (could even do more). 3) Definitely go with the melted butter over oil. That’s it!