If you love cornbread that's sweet, soft, and just the right amount of “buttery,” this homemade sweet cornbread recipe is for you. It's made with creamed corn, comes together in minutes, and makes 24 perfectly tender muffins that pair beautifully with chili, BBQ, or even holiday dinners.
Why You'll Love This Recipe
I consider this a ‘happy accident” recipe because when I made a big ole pot of ham and beans for my family, I went to grab a box of Jiffy mix to make a side of cornbread and realized I didn’t have any.
But… I DID have a can of creamed corn, so I got to experimenting, and now, this is the cornbread recipe I make instead of using a box mix.
- No cornmeal needed - just simple pantry staples you more than likely already have.
- Makes 24 muffins - great for feeding a crowd or freezing for later.
- Sweet and tender - the honey and creamed corn give it amazing flavor and moisture.
- Perfect for any meal - enjoy them with soups, stews, ham and beans, or turn them into cornbread dressing for the holidays.
- Quick and easy - only a few steps and one bowl for dry ingredients, one for wet!
Ingredients (with Notes)
- Creamed corn: Adds moisture and sweetness. Don't drain it - that creamy texture makes these muffins irresistible.
- Eggs: Help the muffins rise and hold their shape.
- Milk: Regular or 2% works, but whole milk adds extra richness.
- Butter: Melted unsalted butter gives that perfect buttery flavor in every bite.
- Honey: Adds natural sweetness and a soft crumb - you can adjust slightly to taste.
- All-purpose flour: The base that keeps these tender instead of grainy.
- Baking powder: Gives the muffins a nice lift.
- Salt: Balances the sweetness and brings out the buttery flavor.
Instructions
- Preheat the oven to 400°F and grease two 12-cavity muffin pans (this recipe makes 24 muffins).
- In a medium bowl, whisk together the eggs, honey, milk, and melted butter until smooth.
- Stir in the creamed corn.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Pour the wet mixture into the dry ingredients and stir gently with a spoon until just combined - don't overmix.
- Fill muffin cups about halfway or two-thirds full.
- Bake for 13-14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before removing from the pan and serve warm with butter or honey.
Tips & Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5.
- Freezing: Wrap tightly and freeze up to 3 months. Reheat in the oven or microwave until warm.
- Add-ins: For variety, stir in diced jalapeños, shredded cheese, or a pinch of cinnamon for a fun twist!
FAQs
You can, but the texture will be drier and less sweet. For best results, stick with creamed corn.
Nope! That's what makes this recipe special. The flour gives a soft, cake-like texture without any grit and you can the corn flavor from the creamed corn.
Definitely. Bake these a day or two in advance, let cool, and store covered. If you’re using them for dressing, you can even let them sit out or in an open container for a day to dry out some so they can soak up the dressing mixture.
Serving Suggestions
These sweet cornbread muffins are amazing served warm with butter and honey, or alongside:
More Side Dish Recipes
Recipe
Sweet Cornbread Recipe
Video
Ingredients
- 15 ounces can creamed corn
- 2 eggs
- ½ cup milk
- 8 tablespoons unsalted butter melted
- ½ cup honey
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- First, preheat your oven to 400°F. and grease a 12-cavity muffin pan. (Or if you have two, you can grease both now, since this recipe makes 24 cornbread muffins.)
- In a medium-sized mixing bowl, whisk the eggs, honey, milk and melted butter.
- Add in the can of cream corn and stir to combine.
- Next, in a large mixing bowl, add flour, salt and baking powder, and whisk together until combined.
- Take the wet ingredients and pour them in to the flour mixture and stir with a spoon until evenly combined.
- Pour cornbread batter in to muffin cavities, until they're about ⅔ or ½ of the way full.
- Bake in the oven for 13-14 minutes, or until a toothpick inserted in to the center of one of the cornbread muffins, comes out clean.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jessica says
I absolutely love how this cornbread recipe doesn’t use cornmeal, and it uses delicious canned cream corn instead for an easy, flavorful bread.