Honey Cornbread Muffins are slightly sweet and over-the-top delicious. They’re neither the traditional southern cornbread nor the traditional northern cornbread. Rather, they borrow from both venues where the honey provides the perfect amount of sweetness to these moist cornbread muffins.
Ingredients: Here’s What You’ll Need
- Dry Ingredients: For the dry ingredients, I used yellow cornmeal, all-purpose flour, baking powder, and fine sea salt.
- Wet Ingredients: The wet ingredients consisted of milk, unsalted butter, and eggs
- Sweeteners: I used both granulated sugar and honey to add sweetness to these cornbread muffins.
Because it’s just the two of us, I only made half the recipe adapted from a recipe on Food Network. In retrospect, I should have made the full recipe and frozen want we didn’t eat for a later time.
The recipe below is for the full recipe.
Step by Step Directions
- First, I whisked together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
- Next, I whisked together the melted butter, milk, egg, and honey in a large measuring cup. The reason that I used the measuring cup was to make it easier to pour the wet ingredients into the dry ingredients.
- After that, I added the wet ingredients to the dry ingredients. Because the milk and the egg were cold, the butter tended to solidify a bit. This, however, was not a problem at all.
- I stirred the ingredients together just until they were combined.
- I sprayed the wells of my muffin pan with a non-stick spray. Then, I divided the batter among the wells of the muffin pan using a large ice cream scoop.
- I baked the Honey Cornbread Muffins in a preheated 400° F oven for 15 minutes. After 15 minutes, the Honey Cornbread Muffins were golden brown and perfectly cooked.
The Honey Cornbread Muffins were incredibly moist with just the right amount of sweetness. They were totally awesome. Yum!
Frequently Asked Questions
One of the beauties of this recipe is that the reheated leftover muffins are just as good the next day. I reheat them at 350° for about 10 minutes or until heated through.
Southern cornbread tends to be crumbly and generally does not contain sugar. In addition, southern cornbread is often cooked in a cast iron pan. Northern cornbread on the other hand is generally more cake-like and on the sweet side.
These cornbread muffins are a cross between southern cornbread with a crumbly texture and northern cornbread with the addition of sugar and honey.
Other Cornbread Recipes
Cornbread is relatively easy to make and quite delicious. Here are two of my favorite cornbread recipes:
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Honey Cornbread Muffins
- 12 cup regular muffin pan
- 1 cup (5.5-ounces) yellow cornmeal (See Tip 1)
- 1 cup (5-ounces) all-purpose flour
- ¼ cup (1.75-ounces) granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon fine sea salt
- ½ cup (1 stick, 4-ounces) unsalted butter, melted
- 1 cup (8-ounces) whole milk
- 2 large eggs
- ¼ cup (3-ounces) honey
- Preheat the oven to 400° F. Spray wells of a regular muffin pan with non-stick spray. Set aside.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
- Whisk together melted butter, milk, eggs, and honey.
- Add wet ingredients to dry ingredients; stir just until incorporated.
- Evenly divide cornbread muffin batter among wells of the muffin pan. (See Tip 2)
- Bake in preheated 400° F oven for 15 minutes, or until golden brown. Remove from muffin pan and cool on wire rack.
- Yield: 12 Honey Cornbread Muffins.
Chula’s Expert Tips
- I used Quaker yellow cornmeal.
- I used a large ice cream scoop (2-Tablespoon) to divide the batter among the wells of the muffin pan.