BBQ Cornbread is the best of sweet-meets-smoky. Tender cornbread batter bakes under a saucy barbecue beef topping, then gets a melty cheddar finish. All in about 30 minutes with 5 pantry-friendly ingredients.
Updated September 2025: Improved title and description, added ToC, clarified tips on oven temperature and fill amounts, added FAQs, and refreshed internal links. Originally posted September 29, 2017.
Here's what readers have to say about this recipe:
Reader Cathy, commented: "Made this exactly as directed and it was a big hit. My son devoured three of the jumbo, so if you have a 20 year old bottomless pit like I do, you may need to make a few more. Took no time at all, which is a weeknight plus, for sure. I used a Texas style BBQ sauce. Personal taste. ★★★★★"
Another reader Tracy, commented: "My kids LOVED these! So glad to have stumbled upon this recipe to use a cornbread mix I'd found in the pantry. Such a fun recipe, will definitely make again! ★★★★★"
I've been making a version of these savory cornbread muffins for years, and they never miss: quick to prep, crowd-pleasing, and just right when you need dinner fast. (New here? I've been sharing modern comfort food with soul since 2013. Come say hi on my About page.)
Before You Cook
The Vibe: Sweet-smoky, saucy, hearty. Hand-held and game-day friendly.
Tools: Jumbo or standard muffin pan, large skillet, mixing bowl, scoop, or 2-Tbsp measure.
Key Ingredients (what to buy):
- Ground beef (lean works great)
- Onion (yellow or white, diced fine)
- Barbecue sauce (choose smoky/spicy to balance the sweet mix)
- Corn muffin mix (8.5 oz; Jiffy or similar)
- Cheddar (freshly shredded melts best)
Helpful Swaps & Variations:
- Meat: Swap with ground turkey or plant-based crumbles (brown well, add 1-2 tablespoon oil if lean).
- Sauce: Use your favorite sweet & spicy, hickory, or mustard BBQ.
- Cheese: Cheddar, Colby-Jack, or pepper jack.
- Add-ins: Diced jalapeño, a pinch of chili powder, or smoked paprika in the beef.
Best Bite Alert: Don't overload the meat topping, too much can weigh down the rise. (See Recipe Tips below.)
BBQ Cornbread Recipe
📖 Recipe
BBQ Cornbread (Savory Cornbread Muffins) Recipe
Video
Equipment
- 1 Jumbo Muffin Pan
Ingredients
- 1 pound ground beef
- ¼ cup onion, diced
- ¾ cup barbecue sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 package (8.5 oz.) corn muffin mix
- ½ cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees F. (*the Jiffy package states 400 degrees F. but please ignore that) and lightly spray a muffin pan with non-stick cooking spray or use muffin liners.
- In a large skillet over medium-high heat, add in the 1 pound of ground beef and ¼ cup of diced onions. Stir and cook until the meat has browned and then carefully drain off the excess fat if needed.
- Stir in the ¾ cup barbecue sauce until the beef mixture is evenly coated. Stir in the ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon garlic powder until combined. Turn off the heat and set the skillet aside.
- Prepare the 8.5 ounces of corn muffin mix according to the instructions on the package.
- Spoon in about 2 tablespoons of the corn muffin mixture into each individual muffin well.
- Top the muffin mixture with about 2 tablespoons of the barbecue beef mixture and place into the oven to bake for 15 minutes.
- Remove the muffins from the oven and top each with 1 tablespoon of the shredded cheddar cheese. Bake for an additional 5 minutes to allow the cheese to melt.
- Carefully remove from the oven and allow the muffins to cool in the pan for about 3 to 4 minutes before removing from the pan.
- Top with additional cheese if you prefer and serve warm. Enjoy!
Notes
- Bake at 350°F (ignore 400°F on mix box).
- Use 2 tablespoon batter + 2 tablespoon sauced beef per well; finish with 1 tablespoon cheese.
- Standard pan yields 8-9; jumbo yields 6.
- Reheat: air fryer for crisp edges; microwave for soft texture.
- When ready to reheat the muffins, try heating them in the air fryer for a slightly crispy texture. You may also reheat in the microwave, but the muffins will be soft.
After You Cook
Storage: Refrigerate airtight up to 3 days.
Reheat: Air fryer for a few minutes for crisp edges, or microwave until warm.
Freeze: Not recommended (texture softens).
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Serving Ideas
- Drizzle with a little extra BBQ sauce and a sprinkle of green onion.
- Plate with Garlic Green Beans or a simple coleslaw.
- Make a game-day board with Sweet & Spicy Meatballs and BBQ Chicken Sliders.
Expert Tips
- Balance the flavors: choose a smoky/spicy BBQ sauce to offset the lightly sweet mix.
- Don't overmix the batter-tiny lumps = tender crumb.
- Mind the fill level: 2 tablespoon batter + 2 tablespoon beef is the sweet spot for a nice dome.
- Shred your own cheese for the best melt.
FAQs
Yes. Brown well with a teaspoon of oil, then sauce as directed.
Bake, cool, and refrigerate up to 3 days. Reheat in the air fryer to crisp the edges.
A smoky or spicy sauce balances the slightly sweet mix. Mustard-based works too if you like tangy.
Yes, spread batter in an 8-inch pan, spoon beef over, bake 20-25 minutes, add cheese for the last 5.
Mild as written. Add diced jalapeño or chili powder for heat.
Did you grow up eating savory cornbread too? Let me know your family twist in the comments! If you make this recipe, tag @SimplyLaKita on Instagram or pin it to save for later.
💌 From my kitchen to yours, happy baking!
Cathy says
Made this exactly as directed and it was a big hit. My son devoured three of the jumbo, so if you have a 20 year old bottomless pit like I do, you may need to make a few more.
Took no time at all, which is a weeknight plus, for sure.
I used a Texas style BBQ sauce. Personal taste.
LaKita says
Thank you so much Cathy! Happy to hear the muffins were a success 🙂
Jenny Rathsburg says
I have a question—if I do use the large muffin pan, how many tablespoons of the cornbread should I use in each cup?
LaKita says
Hi Jenny! Use about 2 full tablespoons of cornbread mixture. A large muffin pan is used in the photos.