Honey Butter Cornbread Muffins Recipe

Ⓒ Provided by Delish

By Millie Peartree, Delish

There’s no denying, we LOVE cornbread. It’s a staple on our table from morning to night, whether we’re baking it in a pan or enjoying it as muffins, like this recipe. Due to the higher sugar content, these muffins come out cakier than their cast-iron skillet-baked counterpart, making them wonderful for breakfast served warm with butter and jam. We’ve also been known to serve them alongside our favorite weeknight staple chilis or soups too!

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Some tips:
If you’re unfamiliar with “self-rising” ingredients, there’s no cause for alarm, or even a trip to the store! Self-rising usually just means flour (or cornmeal) that has already had baking powder and salt added to it. It’s a great shortcut ingredient if you’ve got it, but you can also easily make your own:

For one cup self-rising flour: combine 1 cup all-purpose flour with 1 ½ tsp. baking powder and ¼ tsp. salt. For one cup of self-rising cornmeal: combine 1 cup cornmeal with ¼ cup all-purpose flour, 1 tbsp. + 1 tsp. baking powder, and ½ tsp. salt.

Both of these will yield slightly more than one cup, but use it as one cup of self-rising flour or cornmeal in this recipe.

You can use white or yellow cornmeal for this recipe, though we do recommend seeking out some that is finely ground. If you can only find the coarse stuff, you can either grind it finer in your spice / coffee grinder or blender, or lean into to having a heartier, crunchier muffin.

We think the honey glaze is the best part of these muffins, and don’t recommend skipping it! Don’t have a pastry brush? No problem. Simply flip slightly cooled muffins upside down and dip them into the warm honey butter, then serve.

Yields: 12 serving(s) 

Prep Time: 10 mins 

Total Time: 35 mins

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Ingredients

• Cooking spray
• 1 c. self-rising flour
• 1 c. self-rising cornmeal
• 1/2 c. granulated sugar
• 10 tbsp. unsalted butter, melted and divided
• 1 large egg
• 3/4 c. milk or buttermilk
• 1/4 c. maple syrup
• 1 tsp. pure vanilla extract
• 1/4 c. honey

Directions

Step 1

Preheat oven to 400 degrees. Grease a muffin tin with cooking spray.

Step 2

In a large bowl, whisk together flour, cornmeal, and sugar.

Step 3

In another medium bowl, whisk together 1/2 cup melted butter, egg, maple syrup, and milk. Pour the combined wet ingredients into the dry, and mix until fully incorporated.

Step 4

vide batter evenly among prepared muffin tins (about ½ cup batter per well). Bake 15-20 minutes, or until a toothpick inserted comes out clean and the tops are golden.

Step 5

While the muffins bake, combine the remaining 2 tbsp. melted butter and honey, whisking until combined.

Step 6

Once removed from the oven, brush muffins with honey butter and serve.

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