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Close up overhead view of finished muffins in muffin pan on marble surface.
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4.75 from 44 votes

BBQ Cornbread (Savory Cornbread Muffins) Recipe

Make BBQ Cornbread in 30 minutes with 5 simple ingredients. These savory cornbread muffins are sweet-smoky, cheesy, and perfect for game day or busy weeknights.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: BBQ Cornbread, BBQ Cornbread Muffins, Savory Cornbread Muffins
Servings: 6
Calories: 463kcal
Author: LaKita Anderson

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.
    Overhead view of bowl of cooked ground beef.
  • 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.
    Overhead view of sauce added to ground beef in bowl with spoon.
  • Prepare the 8.5 ounces of corn muffin mix according to the instructions on the package.
    Cornbread mix in large glass mixing bowl.
  • Spoon in about 2 tablespoons of the corn muffin mixture into each individual muffin well.
    Cornbread mix added to the bottom of a muffin pan.
  • Top the muffin mixture with about 2 tablespoons of the barbecue beef mixture and place into the oven to bake for 15 minutes.
    Beef mixture added to muffin mix in muffin pan.
  • 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.
    Shredded cheese added to the other ingredients in the muffin pan.
  • 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.
    Close up overhead view of finished muffins in muffin pan on marble surface.
  • Top with additional cheese if you prefer and serve warm. Enjoy!

Video

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.

Nutrition

Calories: 463kcal | Carbohydrates: 44g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1003mg | Potassium: 352mg | Fiber: 3g | Sugar: 20g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 3mg
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