Cornbread Muffins

Recipe from Bryant Terry and Alexander Smalls

Adapted by Korsha Wilson

Updated December 10, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Total Time
25 minutes
Rating
4(421)
Comments
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Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter. —Korsha Wilson

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Ingredients

Yield:6 muffins

  • Nonstick cooking spray (optional)

  • ½ cup/70 grams fine cornmeal, preferably white (see Tip)

  • ½ cup/64 grams all-purpose flour

  • 3 tablespoons light brown sugar

  • 1 ½ teaspoons ground coriander

  • 1 teaspoon baking powder

  • ½ teaspoon fine salt

  • ¼ cup/60 milliliters whole milk

  • ¼ cup/60 milliliters buttermilk

  • 2 tablespoons vegetable oil

  • 2 large eggs

  • ¾ cup/90 grams fresh or thawed frozen corn kernels

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 63 milligrams cholesterol; 203 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 201 milligrams sodium; 5 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.

  2. Step 2

    In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)

  3. Step 3

    Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.

Tip

  • Try to find Dixie Lily or White Lily brands of fine white cornmeal and avoid coarse or stone-ground cornmeal.

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Ratings

4 out of 5
421 user ratings
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Comments

Michelle T

These are the best cornbread muffins I’ve ever made, & I’ve made a lot of cornbread. The only thing I changed was I used 1 Tbsp brown sugar & 1 Tbsp molasses instead of 3 Tbsp brown sugar because I don’t like my cornbread too sweet & molasses or sorghum syrup is in my favorite southern quickbread recipes. (To those who say southern cornbread doesn’t have sweetener traditionally, IT DOES REGIONALLY —leave those of us who prefer it that way alone, & enjoy your corn bricks in the mean time)

patricia

This is the usual modern interpretation of cornbread: over sweetened cake. The buttermilk is traditional but true cornbread has little or no flour and sugar.

Anon-E-Mouse

Given Chef Terry's expertise in vegan cooking, I hope he will consider offering a vegan variation of this recipe.

T S Foxe

Line cast iron muffin tins with bacon grease and you will cry from the perfection... Trust me.

K

First toast the raw cornmeal in a dry skillet until fragrant. It will substantially amp the corn flavor.

Patrick

Love the coriander in these cornbread muffins. I can imagine their being great still with less sugar. I used King Arthur Golden Wheat Flour for the flour and they came out fantastic.

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Credits

Recipe adapted from Alexander Smalls in "Black Food," by Bryant Terry (4 Color Books, 2021)

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