Go Back
Print

Honey Cornbread Mini Muffins

A favorite for years, and the perfect accompaniment to your favorite soup or BBQ cookout!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48 mini muffins
Author Laura Doerr

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 4 tbsp melted butter
  • 1/4 cup honey

For the honey butter

  • 1 stick unsalted butter room temperature
  • 2-3 tbsp honey
  • Pinch salt

Instructions

  1. Preheat oven to 400 degrees. Spray or line a mini muffin, or regular muffin pan.

  2. In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Whisk together and set aside.

  3. In a medium bowl, whisk together milk, eggs, butter, and honey. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be lumpy.

  4. Divide the batter evenly into prepared muffin pans. Makes 48 miniature muffins, or 12 full size muffins. Bake minis for 8-10 minutes, full size for about 15 minutes, or until toothpick comes out clean. Cool slightly, and enjoy with honey butter.

For the honey butter

  1. In a small bowl, stir together butter, honey, and a pinch of salt (if you're using unsalted butter). Start with 2 tablespoons of honey and taste for desired sweetness level. Add more if needed.