My kids love these cornbread muffins so much that I’m constantly swatting their hands away from the bread basket so they don’t fill up before the main course. Baking at dinnertime might seem ambitious, but these are super-easy to prepare. You can whip up the batter in ten minutes, and I usually serve them instead of a starch.
Pair them with seafood, BBQ chicken, ribs, beef chili, or chicken tortilla soup. And try to save a few—leftovers are delicious for breakfast, reheated and slathered with honey butter or jam.
What You’ll Need To Make Cornbread Muffins
Step-by-Step Instructions
Step 1: Mix the wet ingredients. Begin by whisking the eggs in a medium bowl. Add the honey and milk and whisk to combine.
Step 2: Mix the dry ingredients. In a separate large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Step 3: Combine wet and dry. Add the egg mixture and the melted butter to the dry ingredients.
Step 4: Finish the batter. Whisk until the mixture is smooth with no lumps.
Step 5: Prepare to bake. Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full. I think it’s easiest to use a muffin scoop.
Step 6: Bake and cool. Bake for 17 to 20 minutes, or until the tops are set and golden. Note that they will not dome. Cool the muffins for a few minutes in the pan, then serve warm with softened butter. The muffins are best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Cornbread Muffins
Makes 12 muffins Total Time: 30 minutes- 1 1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3/4 cup yellow cornmeal
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk (preferably whole but low-fat works too)
- 1/2 cup (1 stick) unsalted butter, melted and cooled
In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
