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