Cornbread Muffins

Quick & Easy

Traditional cornbread muffins with a hint of sweetness from the honey. They are easy to mix and ready in  30 minutes. Eat them warm with a dollop of butter or freeze them for later.

CORNBREAD MUFFINS

YIELD

10 Servings

PREP TIME

15 Minutes

COOL TIME

27 Minutes

COOK TIME

12 Minutes

INGREDIENTS

Stir together flour, baking powder, salt, pepper, cornmeal and sugar in a large bowl.

DRY MIXTURE

Add the rest of the  ingredients: melted butter, honey, milk, and eggs. You can mix them  first in a medium bowl or add them directly.

WET INGREDIENTS 

Mix everything quickly, without beating but integrating well with a whisk or spatula. There should be no lumps or dry spots.

MIX

Divide batter between muffin tins, filling no more than ¾ of their capacity. Bake for about 15 minutes until the top is golden, cracked and springy.

BAKE

Don’t over bake them! Let them cool on a wire rack until warm enough to eat.

COOL

Serve warm with a dollop of butter or sour cream and a drizzle of honey for breakfast and brunch or warm and plain as a side dish for soups, stews, chili and barbecues.

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