Easy Sweet Cornbread Muffins Recipe

There’s nothing better than a bowl of red beans and rice on a Monday night. One of the best ways to complete the meal is to have a basket of sweet cornbread muffins within arm reach. Making cornbread from scratch is easier than you might think, and the results are amazing—moist, sweet, with a fluffy texture and golden-brown edges. These muffins aren’t just perfect for red beans and rice—they’re a delicious side for so many dishes! 

Sweet cornbread muffins are the perfect complement to a pot of Monday red beans and rice. Their subtle sweetness balances the smokiness and heat of the beans. The fluffy, and my wife’s favorite word, moist texture of the muffins is ideal for sopping up the rich, creamy sauce, making every bite a little piece of heaven. For my family, the muffins bring an extra layer of comfort and tradition to the table—the kids love their slightly sweet taste, and I appreciate the nostalgic touch they add to a meal. Together, they turn a simple Monday dinner into a celebration of flavor and togetherness.

But these sweet cornbread muffins don’t just go with my red beans and rice recipe—they have a way of showing up and stealing the scene at all the right moments. At a holiday spread, they balance the richness of glazed hams and roasted turkeys. At barbecues, where smoky meats and tangy sauces reign supreme, they offer a soft, sweet reprieve that keeps the flavors dancing. And on a regular weeknight, when the rush of the day calls for a comforting dinner, sweet cornbread muffins are the kind of simple luxury that turns an ordinary meal into something to savor. They belong wherever good food meets good company, always adding their own little dose of joy to the occasion.

How do you make Sweet Cornbread Muffins?

1. Preheat your oven to 450°F and grease your muffin pan. 

2. In a large bowl, whisk the eggs until they’re light and foamy. Stir in the brown sugar and buttermilk until well combined. 

3. In a separate bowl, sift together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

PRO TIP: Don’t Overmix the Batter. When combining your wet and dry ingredients, stir just until everything is incorporated. Overmixing can lead to dense muffins instead of the light, fluffy texture you’re aiming for.

4. Spoon the batter evenly into the prepared muffin pan, filling each cup about 2/3 full. 

5. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them—you’re looking for golden tops and that perfect crumb! 

6. Once out of the oven, let the muffins cool slightly. Before serving, drizzle a little honey over each one for a touch of sweetness. Serve with extra honey and butter on the side because, let’s be honest, more is always better. 

How do you store leftover cornbread?

If you plan on eating any leftover cornbread within a few days of making them, you can keep them at room temperature for 1-2 days. The trick to keeping them moist is to place a paper town in the container to absorb any excess moisture. 

To keep them longer, 5-7 days, wrap each muffin up individually in plastic wrap or foil and store them in the refrigerator.  

Can I freeze leftover cornbread?

You can. Let them cool to room temperature then individually wrap each muffin tightly in plastic wrap. Place the wrapped cornbread muffins in resealable bags or an airtight container. Don’t forget to date and label the bag, right?  They will last 3 months frozen. 

How do I reheat cornbread?

In the microwave: remove the wrapping and heat in the microwave in 30 second increments until heated through. 

For the oven: Reheat the cornbread in the oven at 350°F for about 10-12 minutes. 

Ideas to serve with these Sweet Cornbread Muffins:

• Monday Red Beans and Rice 
• New Orleans Jambalaya
• Gameday Bean Chili 
• Red Bean Jambalaya 
• Chicken and Andouille Sausage with Okra Gumbo 

If you’ve had a chance to make this, please let me know in the comments and rating below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!

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Sweet Corn Bread Muffins

5 from 4 votes

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Course: Side Dish

Cuisine: American

Keyword: bread, cornbread, muffins

Prep Time: 15 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 32 minutes minutes

Servings: 24 muffins

Author: Red Beans and Eric

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Ingredients

• ⅔ cup vegetable oil
• 2 eggs
• 3 cups buttermilk
• ½ cup brown sugar
• 2 cups corn meal
• 2 cups flour
• 2 tbsp baking powder
• 3 tsp baking soda
• 1 tsp salt
• Butter and Honey for serving

Instructions

• Preheat your oven to 450°F and grease your muffin pan.
• In a large bowl, whisk the eggs until they’re light and foamy. Stir in the brown sugar and buttermilk until well combined.
• In a separate bowl, sift together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix—you want these muffins tender and fluffy!
• Spoon the batter evenly into the prepared muffin pan, filling each cup about 2/3 full.
• Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them—you’re looking for golden tops and that perfect crumb!
• Once out of the oven, let the muffins cool slightly. Before serving, drizzle a little honey over each one for a touch of sweetness. Serve with extra honey and butter on the side because, let’s be honest, more is always better.

Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

Red Beans and Eric

Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.