Sweet Cornbread Muffins || Erin Brighton | gluten free | easy side dish | baking | breads

Sweet Cornbread Muffins (Gluten-free)

These sweet cornbread muffins are a family favorite!

Sweet Cornbread Muffins || Erin Brighton | gluten free | easy side dish | baking | breads
Sweet Cornbread Muffins

I know that there is a big debate over which is better – sweet or savory cornbread. (Or, in this case, sweet cornbread muffins or savory!) In this house, we make both versions. If I am feeling cheesy, I make a cheesy, savory cornbread with spicy peppers and cheese. If I am feeling like a sweet side dish for my chili or stew, I go with a version sweetened with honey or sugar – or, in the case of the recipe today, both!

Sweet Cornbread Muffins (Gluten-free)

We have made sweet cornbread muffins with this recipe a few times and every time the kids sneak by while the muffins are cooling on the counter and snatch one before dinner. Since this recipe only make 12 muffins, I need to keep a close eye that no one makes it into the kitchen for a second theft attempt. These sweet cornbread muffins are really that good.

A couple of years ago, I bought a baking pan from Wilton that was advertised as a brownie pan but I have never actually used it for brownies. It does, however, turn out the BEST square cornbread muffins.

This recipe is very forgiving. Thanks to my little sous-chefs and their burgeoning recipe-reading skills, I have made these cornbread muffins with anywhere from 1/4 cup to 1/2 cup of sugar and 4 tablespoons to 6 tablespoons of butter and they come out delicious no matter what. Enjoy!

Sweet Cornbread Muffins
Sweet Cornbread Muffins Ready for Snack

Sweet Cornbread Muffins (Gluten-free)

This sweet cornbread muffin recipe is so easy and it comes out perfect every time!
Course Bread
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins


  • 1 cup fine ground cornmeal (I use yellow)
  • 1 cup gluten-free flour (I use Cup4Cup)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 cup buttermilk
  • 2 eggs
  • 4 to 6 tablespoons butter , completely melted
  • 1/4 cup honey


  1. In one bowl, combine the dry ingredients - cornmeal, flour, baking powder, salt, and sugar.
  2. In a second bowl, mix together buttermilk, eggs, melted butter, and honey.
  3. Add the wet ingredients to the dry ingredients and stir well - check for floury lumps.
  4. Pour the batter into 12 greased muffin tins.
  5. Bake at 400 degrees for 15 to 18 minutes.


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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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