Who doesn’t love cornbread muffins? 😀
I have fond memories of my Mom making cornbread when I was a kid. The anticipation of getting a fresh muffin from the oven, spreading butter on it and watching the butter melt into it! Yum!
I remember me and my brother making them from Jiffy box mixes, because we liked them so much. All my Aunts and my Grandma made them too, cornbread was just something our family did.
There are all kinds. Moist, dry, sweet, etc. Baked in muffin tins, loaf pans, or cast iron skillets.
I really like them to have some sweetness, but not be like a dessert. They should be moist and have some crumb to them, not be dry like the desert.
This recipe is my current favorite. It has a good balance of sweet and crumb…. good stuff!
So easy to make from scratch, no need to by mixes ever again.
Let me know what you think.
Don’t forget to click the Yum button. :D:D:D
- 3/4 cup yellow cornmeal
- 1-1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk
- 1 stick butter, melted and cooled
- Preheat the oven to 350 degrees.
- Grease jumbo muffin pan or 12 muffin pan with butter or cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
- In a separate bowl, break up the eggs and whisk in the honey, melted butter and milk.
- Add the milk mixture 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 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, remove and serve warm.