Loaded Cornbread Muffins (Easy & Quick)

Name: Loaded Cornbread Muffins (Easy & Quick)
Prep time: 5 min
Cook time: 18 min
Ingredients: 1 egg; 1/4 cup brown butter; 1/4 cup milk; 1/4 cup sour cream/buttermilk; 3/4 cup flour; 1/2 cup cornmeal; 3 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 tsp black pepper powder; 1 cup canned corn; 1/2 cup jalapeños in brine (chopped); 2 fried eggs (chopped); 1/2 cup mozzarella cheese (chopped); Maple butter; 2 tbsp butter; 2 tbsp jalapeño brine liquid; 1 tbsp maple syrup

These muffins are fluffy and tender but have a delicious crunch on the top. Filled with cheese, crispy bacon, jalapeños, corn and eggs they are the perfect appetizer or side dish to serve up with a drizzle of maple butter.

I love a fluffy cornbread that tastes like a corn cake to be honest. Not about the sweetness as much it is about the texture. These cornbread muffins are a delicious snack, appetizer, side dish to serve up for game season. They are quick to make, no fancy ingredients, the add ons are customizable and more importantly, extremely delicious. Side note: whether you are into game season or not these muffins are delicious to make and enjoy!

What are cornbread muffins?

Cornbread is a quick bread that is not yeasted made from cornmeal. It comes from southern America and is considered to be a staple bread. The batter can be modified to make muffins (like we are), pancakes, dumplings and much more. The bread itself is sweet but not cake sweet. It can be served as a dessert as well with the addition of more sugar or maple syrup.

What are cornbread muffins made of?

Cornbread muffins are the same as cornbread in reference to ingredients. The dry ingredients include cornmeal, flour, baking powder, baking soda, salt. The wet ingredients include milk, eggs, butter, sour cream/buttermilk. Some recipes call for canned corn/frozen corn or creamed corn as well.

Is cornbread a cake or bread?

The recipe is called a bread as it is served in place of bred with meals and is considered to be a quick bread that is not yeasted. You can serve it as a cake if you sweeten it with more sugar or serve it with more maple syrup and frosting. It is called bread but can use used as a cake as well.

What does cornbread taste like?

Cornbread tastes buttery and packed with corn flavors (duh). It is sweet but salty as well. It is fluffy and soft. Sometimes the top has a little crunch as well.

What do you eat with cornbread?

Cornbread is commonly served with chili but there is no rule book that says you cannot serve it with anything you like. As it is a quick bread/side dish you can serve it with eggs, gravy or even better – serve it as a dessert with maple butter frosting to make it sweeter.

What ingredients are needed to make these loaded cornbread muffins?

The cornbread batter needs cornmeal, flour, baking powder, baking soda, salt, sugar, black pepper powder, egg milk, sour cream, brown butter and corn kernels (i’ve used canned corn but you can use frozen as well). Now for the loaded bit, i’ve added mozzarella cheese, jalapeños, crispy fried bacon, chopped fried eggs and served it with a simple maple butter seasoned with the jalapeño brine liquid. To be honest, you could add chopped fried sausages, hash browns, bell peppers, pepperoni or any other cured meat you like. The add ins are your choice, I would also recommend cheddar or a gouda cheese.

What equipment do you need to make these loaded cornbread muffins?

The batter in mixed in a bowl with a rubber spatula. I’ve baked these muffins in a cupcake tray and portioned it with an ice cream scooper. The add ons have been prepared ahead of time but you would need a chopped board, knife to dice them up before you add them into the cornbread batter.

How to make these loaded cornbread muffins?

Preheat the oven to 200℃ and spray a cupcake tray with baking spray or brush with a little melted butter. In a bowl add the browned butter, milk, sour cream, egg and mix until combined. Add the sugar and mix again. Add the flour, cornmeal, corn kernels, baking soda, baking powder, black pepper powder, salt and mix together with a rubber spatula until partially combined and you can see dry pockets. Add the add ins, jalapeños, mozzarella, eggs and fold until combined. Do not over mix as they will get tough once baked. Portion the mixture into 8 cupcakes and bake for 16-18 mins until risen, golden and cooked through. I like to stud the top with more corn but that optional. While they are baking make the maple butter, in a sauce pot add the butter, maple syrup and jalapeño brine liquid, cook for 2-3 minutes until the butter is melted and the mixture is bubbling, pour into a glass jar and set aside. Serve it warm with the cornbread muffins once baked.

Serving and storing these loaded cornbread muffins?

These muffins can be served as mini muffins as well they would take half the time to bake. They make for the best party appetizer, snack for game night or even as was side dish at any meal. It is a good breakfast as well and you can serve it with avocados, hot sauce and a little sour cream on top. Once they are baked, you can store them in the fridge in air tight containers for 2 days – any longer, it would get dry. When ready to eat microwave them for 20 seconds. Also you an store them in the freezer for 3 weeks, when ready, defrost and microwave for 20-30 seconds, serve with butter.

Looking for more quick appetizers?

Now that we have covered how to make these LOADED Cornbread Muffins, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.