Super easy and quick, Honey Cornbread Muffins is the classic bread side for Southerners. This simple recipe is much better and just as easy as the boxed mix.

They’re so good served with Chili, Beef Stew, or butter and syrup!

The perfect cornbread muffin is crisp around the edges, not too sweet, and has a fluffy texture.

Cornbread takes just minutes to mix together. I like baking cornbread in muffin tins instead of a cast-iron skillet simply because it bakes faster. However, you can bake them in a skillet or even a cake or pie pan.

Furthermore, even those my recipe has honey in it, these cornbread muffins aren’t sweet.

Table of Contents

HONEY CORNBREAD MUFFINS

The full recipe with ingredients is below in the printable recipe card.

Preheat the oven.
Grease your muffin tin or line with cupcake liners or silicone liners.
Next, in a medium bowl, mix the butter, honey, milk, and eggs.
In another bowl, whisk together flour, salt, baking powder, sugar, cornmeal.
Add the liquid mixture to the dry ingredients. Fold in the corn
Stir until combined, but don’t over mix.
Using a spring release scoop, scoop the batter into the muffin tin.
Bake until golden brown.

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Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

I updated this post from an earlier version. I made new photos and simplified the recipe instructions.

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Homemade Warm Cornbread Muffins Ready to Eat

Honey Cornbread Muffins

Quintessentially Southern, cornbread muffins are the best side to practically any and all dinners.

Author: Paula

5 from 4 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 10 servings

Ingredients

½ cup butter melted
½ cup granulated sugar
¼ cup honey or agave nectar
2 large eggs beaten
½ teaspoon salt
1 and ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup whole milk
½ cup steam fresh corn thawed

Instructions

Preheat oven to 400 degrees.
Grease your muffin tin or line with cupcake liners or silicone liners.
Next, in a medium bowl, mix butter, honey, milk, and eggs. In another bowl, whisk together the flour, salt, baking powder, sugar, cornmeal.
Add wet mixture to dry mixture stir until just combined. Fold in corn.
Using a spring-release scoop, fill muffin tins ¾ full. Bake 20 to 25 minutes until golden brown.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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5 Comments

Delish.
Only difference I made was using a can of good cream corn (Not store bought brand) in place of the frozencorn and added some finely diced bell pepper and oiled my cast iron skillet with bacon grease.