These homemade Honey Cornbread Muffins are the perfect combination to a big bowl of soup or chili. They are easy to make and they take less than 30 minutes from start to finish.
Honey Cornbread Muffins

Anytime we have soup or chili in the house; I immediately crave cornbread. It’s a staple that my mom would make with a batch of homemade soup. There is something about slathering butter on a warm honey cornbread muffin and then crumbling it up to soak up the juices. This recipe is one that I’ve been using for years. I recently decided to update this post with better photos in more of a natural setting. Plus some recipes just need to be shown again to get that extra love. 

These honey cornbread muffins can hold up well in the freezer for later use or by all means use them right away. The first time I ever made them they were little mini muffins, but my kid’s appetites have changed, and I know they prefer something bigger. I mean don’t we all.

Honey Cornbread Muffins Recipe

Honey Cornbread Muffins Recipe

If you want to get your kids involved in the kitchen, you should start with this simple recipe. It’s perfect for getting them to measure, mix and then scoop the batter into the muffin tins. Leave the egg breaking to the adults, so you don’t end up with eggshells in the batter. (Yes, I’ve learned from experience.) You can substitute agave nectar for the honey. You won’t really notice a difference in the recipe. 

Honey Cornbread Muffins

ENJOY~ Meagan

Honey Cornbread Muffins

Honey Cornbread Muffins
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes


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


  1. Preheat the oven to 400 degrees.
  2. In a large bowl add all of the ingredients and stir until everything is mixed and wet.
  3. Spray a muffin pan with non-stick spray. Scoop the mixture into the pan and fill only till it is 1/2 full.
  4. Bake the cornbread for 15 minutes or until golden brown.

Adapted from The Neely’s on Food Network

Leave a Reply

Your email address will not be published. Required fields are marked *

12 comments on “Honey Cornbread Muffins”

  1. This is very similar to my recipe but for the honey. Hmmm.. may have to try this soon~ I bet it’s yummy!

  2. I have the biggest weakness for cornbread. I can sit there and almost eat a whole pan if it is warm out of the oven. Love the idea of doing it in mini muffin pan, LOL maybe it will help with the portion control….

  3. These are just cute! I love homemade cornbread. I used to use the box as well. Then one day I thought, why now try it from scratch. Haven’t looked back since!

  4. I love the Neelys and I love a cornbread recipe!

  5. Beautiful muffins. I love the hint of honey. Definitely a perfect pairing with some chicken noodle soup.

  6. This looks so good, I can’t wait to try it!

  7. These little beauties look gorgeous! Is it than simple to make cornbread? I must give it a go…I always thought it’s some traditional, cumbersome process…but your method seems pretty straight forward…I must give this a go…I’ve had cornbread just once and that was with Sweetcorn soup…still remember the taste…will surely bookmark and give this a go…


  8. The cornbread muffins are very simple to make and you will be happy that you made them.

  9. These cornbread muffins take me back to chili nights at home when my mom would make cornbread and I’d fill up on it before even getting to the rest of my meal! Love these.

  10. love cornbread! and i definitely would love to slather one of these warm muffins with a pat of butter and honey. yum.

  11. GORGEOUS little cornbread bites!

  12. Spot on! Perfect texture and sweetness. They even work out great as girdle corncakes, pan fried like pancakes.

Leave a Comment »