These tender and sweet cornbread muffins are the perfect accompaniment to any Southern barbecue or Southwestern style dish. They’re also delicious with crabs. My kids love them so much that I’m constantly swatting their little hands away from the bread basket so they don’t fill up before the main course.
I know that baking might seem a little ambitious at dinnertime but, rest assured, these muffins are easy to make. You can serve them instead of a starch and they do double duty — leftovers are delicious for breakfast, especially warm and slathered with honey butter or jam.
Begin by whisking the dry ingredients — cornmeal, flour, sugar, baking powder and salt — together in a bowl.
In another bowl, combine the eggs and honey, then add the milk.
Add the milk mixture and melted butter to the dry ingredients.
Then stir until just combined. Try not to overmix or the muffins will be tough; it’s okay if there are a few lumps.
Prepare the muffin pan with paper liners or nonstick cooking spray (I prefer to use nonstick cooking spray because the edges get nice and crisp), and then spoon the batter evenly into the muffin cups.
Bake for 17-20 minutes until tops are puffed and golden.
Cool slightly, then serve warm.
If you have leftover muffins, be sure to reheat them — cornbread is much better served warm.
- 3/4 cup yellow cornmeal
- 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk (preferably whole but low-fat works too)
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 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.)
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
- In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir 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 almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
- Note: Cornbread muffins taste best when served right out of the oven. To reheat leftovers, wrap muffins in aluminum foil and place in a preheated 350-degree oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.
- Serving size: 1 muffin
- Calories: 216
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 30 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 305 mg
- Cholesterol: 53 mg
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