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Breakfast & Brunch | January 12, 2012

Honey Cornbread Muffins

Honey Cornbread Muffins

I made these as part of a lunch, for some of my favorite 16-18 year old friends in November. Want to see a pic? They’re so cute. Once a month we get to have lunch together either at Kathleen’s, the school or my home. I promised I would post the recipe.

You know I’m a fan of cornbread of almost any type. These fit into the pantry ready category. Meaning you probably have all of the ingredients in your pantry to make these. Perfect with soup.

Honey Cornbread Muffins

Honey Cornbread Muffins

The Neely’s, Food Network


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 stick butter melted
  • 1/4 cup honey


  1. Special equipment: paper muffin cups and a 12-cup muffin tin
  2. Preheat oven to 400 degrees F.
  3. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
  4. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 12-15 minutes, until golden.

5 thoughts on “Honey Cornbread Muffins

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Recipe Rating

  1. These are beautiful looking muffins, and I can totally imagine them going down a treat with a lovely, steaming hot bowl of soup. You're right – they are pantry ready – I have everything I would need in my pantry 🙂