Honey Cornbread Muffins

Honey Cornbread Muffins 

From The Neelys

Any good chili dinner needs cornbread on the side.  As someone who has long been yeast averse (aka scared of anything that can randomly come alive on my counter top), this is one of the only “bread” products that comes out of the honeymoon kitchen on a regular basis.  With that said, we make a LOT of cornbread and have found a ton of awesome recipes.  Each variation serves its own purpose.  This one is great first and foremost because of its convenient muffin shape.  Since we brought these to the neighbors but also stole some for ourselves, muffins seemed less awkward than bringing them a loaf with a hunk cut off.  They’re great if you’re looking for something milder, with a slightly sweet flavor.  They compliment chili perfectly, and are especially good crumbled right into the bowl.


  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tbsp baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup whole milk
  • 2 large eggs
  • 4 Tbsp butter, melted
  • 1/4 cup honey


  1. Preheat oven to 400 degrees.
  2. Mix cornmeal, flour, baking powder, sugar, and salt in a large bowl.
  3. Whisk whole milk, eggs, butter, and honey in a small bowl.
  4. Add wet ingredients to dry ingredients and stir until just mixed.
  5. Place muffin paper liners in a 12-cup muffin tin.  Evenly divide cornbread mixture into the papers.  Don’t be alarmed if the batter is kind of runny.  It will come together.
  6. Bake for 15 minutes, until golden.

Makes 12 muffins.

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