Honey Cornbread Muffins

Today I’m going to a Chili Cook-Off.  I don’t have a super special recipe for chili… but I can bake!!  So, I’ve whipped up a batch of Honey Cornbread Muffins.  I’ve never made them from scratch before, always from the little blue box in the grocery store.  But, I recently acquired a can of cornmeal and knew this was the perfect time to whip up a batch!

I love these muffins because you don’t need an electric mixer to make them.  Just two mixing bowls, a whisk, spatula and measuring cups/spoons.  SO EASY!  These would be great too with a little cheddar cheese thrown in or some cream corn.  YUM!  So many ways to mix this up!

Honey Cornbread Muffins
Makes 24 muffins

2 cups yellow cornmeal
2 cup flour
2 tbsp baking powder
1 cup sugar
2 tsp salt
1/2 cup skim milk
1/2 cup buttermilk
4 large eggs
1/2 cup (1 stick) unsalted butter, melted & slightly cooled
1/2 cup honey

2 tbsp unsalted butter, melted
1 tsp honey

  1. Preheat oven to 400 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  3. In a medium bowl, whisk together the milks, eggs, 1/2 cup butter and 1/2 cup honey.
  4. Create a well in the flour mixture in the large bowl and pour in the wet ingredients.  Using a spatula, mix together until just combined,  about 15 strokes.  Do not overmix.
  5. Scoop into cupcake liners using an ice cream scoop.
  6. Bake for 14-16 minutes or until golden brown.
  7. Let cook in pans for 2 minutes before removing to wire rack.
  8. In a small bowl, combine the 2 tbsp melted butter and honey.  Using a brush, spread glaze over the top of each muffin.
  9. Serve for breakfast or with your favorite chili! YUM!

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