Cornbread Muffins
Ingredients
- 1¼ cups all-purpose flour
spooned into measuring cup and leveled-off
- ¾ cup yellow cornmeal
- ¼ cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- ¾ cup milk
preferably whole but low-fat works too
- 1 stick unsalted butter
melted and cooled, ½ cup
Directions
- 1
Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- 2
In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- 3
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
- 4
Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
- 5
Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.
Cornbread Muffins
Similar Recipes
:max_bytes(150000):strip_icc()/388862-15669cb3bb9d40abad72931839ab5c3d.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a warm, comforting side dish that's quick to prepare and universally loved? These tender cornbread muffins are the perfect addition to any meal, bringing a touch of homemade goodness to your table in just 30 minutes.
Why This Recipe Works
This recipe shines through its simplicity and commitment to a truly tender crumb. By combining both all-purpose flour and yellow cornmeal, you achieve a balanced texture that's moist and soft, not dry or crumbly. The inclusion of melted butter and honey ensures a rich flavor and delightful sweetness, making the batter a breeze to whip up for delicious results every time.
What to Expect
Prepare for a classic cornbread experience with a soft, delicate texture that melts in your mouth. Each muffin offers a comforting balance of sweet and savory notes, with the subtle earthiness of cornmeal complementing the hint of honey and sugar. They are wonderfully moist and light, making them an ideal accompaniment rather than a heavy, dense bread. This recipe is straightforward, designed to deliver impressive flavor without complicated steps, perfect for cooks of all levels.
Customization & Variations
While delicious as written, you have a slight flexibility with the milk choice. This recipe works beautifully with either whole milk for a richer muffin or low-fat milk if you prefer a lighter touch. Both options will yield tender, flavorful results.
Serving & Context
These versatile cornbread muffins are an absolute dream alongside your favorite Southern and Southwestern fare. Imagine them next to a hearty chili, a smoky BBQ plate, or a vibrant taco salad. They're also fantastic for a simple breakfast or a comforting snack, ready to soak up any stew or soup you might be serving.