On a recent visit from my parents, I had promised my mom that she would love the cornbread muffins baking in the oven. It had been a few years since I had made this recipe, but I remembered the muffins being really good.
Well, they weren’t exactly as I recalled. Sadly, we were both left disappointed. We have the same idea as to how we like our cornbread. On the sweet side, with a moist cake-like crumb. And the cornbread I made that day just didn’t hit the mark.
So…after my parents left that weekend, I got to work. After adding a bit of this and deleting a bit of that, and eating way too many cornbread muffins from the Test Kitchen, I came up with a new recipe that left a smile on my face. I passed the final basket of muffins through to my Test Kitchen Official Tasters (husband and 2 daughters) and they gave my Honey Cornbread Muffins a solid 3 thumbs up. The 8-year-old Taster told me to never make them any other way. Ever.
Now I just have to make a batch for Mom, to receive her cornbread blessing.
These muffins are the perfect companion to anything with barbeque sauce, and are great served with a bowl of chili or a summer lettuce salad piled high with fresh yummies from the garden. They also freeze well, so I recommend making extra to pull out as a quick side for a future meal.
Honey Cornbread Muffins
(print recipe)
1 c. cornmeal
1 c. all-purpose flour
1/2 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/2 c. butter, melted
2 large eggs
1/4 c. honey
Preheat oven to 375°. Spray a standard muffin pan with cooking spray, or line your pan with muffin paper liners.
In a large bowl, mix the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.
Evenly divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden.
Yield: 12 muffins
Source: a farmgirl’s dabbles
They look delish!
I haven’t had the chance to bake these myself, but Patsy baked them at the lake and I was happy to sample them when she offered one to me. Yummy!
Glad you perfected the recipe.
Yay! My mom’s cornbread blessing has been received!
Yep – they were really yummy! I had to have one more after the meal was over just to make sure
Glad you liked them, too, Sarah! Wish I could have been there with everyone!
Made your honey corn muffins tonight. YUM!!! I could eat them all!!
I stumbled upon this last night via a recipe of yours on tasty kitchen.com. Made them tonight and Im happy to say I have finally found a homemade cornbread/muffin recipe that is perfectly moist, sweet but not too sweet and delicious. Thanks so much for sharing, this will be my go-to recipe from now on!
(I also plan on making your apple cake, looks amazing!)
Thank you so much for your comment, I really appreciate it. I’m so glad you liked these muffins. They are always a hit around here! I’d love to hear what you think of the apple cake, too.
Just wanted to say I made these for a first date a while ago, and they were a huge help in getting a follow-up! Thanks for the help =)
Ms Brown Bird recently posted..Muffin Round-Up
Good to know!
So glad you liked them, and that my recipe is being used for so much good!!
I made these last week and they were great. I added some blueberries into the batter for the last 4 muffins since I ended up making 16 muffins with the batter and they were good as a quick breakfast. Here’s my blog post
http://curiouscountrycook.blogspot.com/2012/04/my-weekend-cornbread-muffins.html
Rayna recently posted..My Weekend & Cornbread Muffins
I must say, I made these muffins and they truely are the VERY BEST I’ve ever made or eaten for that matter, Farmgirl THANK YOU for an absolute KEEPER!!!!!
I’m so glad you liked them! Thanks for letting me know.