Sweet Cornbread Muffins

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Chilly Willy 0

"These tender and sweet cornbread muffins are the perfect accompaniment to any Southern barbecue or Southwestern style dish. They’re also delicious with crabs. My kids love them so much that I’m constantly swatting their little hands away from the bread basket so they don’t fill up before the main course."
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12 servings yields 12 muffins
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
  2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt. In a separate bowl, break up eggs with a whisk. Whisk in honey and then milk. Add milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon batter evenly into muffin pan, filling each cup almost full.
  3. Bake for 17-20 minutes, until tops are puffed, set and golden. Cool muffins for a few minutes in pan, then serve warm.