Honey Cornbread Muffins


Recently, I had some of the best fried chicken I’ve ever eaten. It came from a tiny place in Greenport, NY called Salamanders. I tried to buy chicken there once before for the boys, but if you don’t order in advance, no chicken for you!   With your chicken comes some incredibly delicious cornbread. I have searched long and hard for a go-to cornbread recipe, without much luck. I make these corn muffins all the time for the boys for breakfast, but they’re not the kind of thing you’d be served at a southern restaurant with your fried chicken or ribs.

These honey cornbread muffins on the other hand, taste just like the cornbread that I was served at Salamanders, and they taste just like other cornbread that I’ve eaten (and loved).   I think I’ve found my go-to cornbread recipe (at least for now)!

Instead of standard-sized muffins, I decided to make mini-muffins (better for small hands). Typically I get 24 mini-muffins out of a standard batch of batter. This batter made 24 mini-muffins and three standard muffins.

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Honey Cornbread Muffins
Recipe from The Neelys

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

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden. Cut the cooking time approximately in half if baking mini-muffins.

Yield: 12 good-sized muffins or 24+ mini-muffins

One year ago: Spaghetti and Meatballs
Two years ago: Fresh Corn Tomato Salad
Three years ago: Decadent Brownie Tart

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12 comments to Honey Cornbread Muffins

  • These look delicious and beautiful. I am always looking for the perfect cornbread recipe–this one looks like the sweet and savory combination that I love!

  • I am making these tomorrow!!! Been dying to find a good “sweet” cornbread recipe. Thanks 🙂

  • Gemma

    I just made these today and they were delicious! This recipe is definitely going to be my go to recipe for cornbread from now on.

  • StylishCuisine

    I’m so glad you liked them Gemma. I made them the other night to serve with chili and they were as good as ever!

  • Vetta

    The muffins look so good. The recipe looks very simple and easy. Since thanksgiving is approaching I will be adding this to my menu. I’ll keep you posted.

  • StylishCuisine

    Good luck with the muffins Vetta. I make them a lot and we love them.

  • Rebecca Wallace

    Is it 1/2 cup butter or 1/2 stick (1/4 cup)? Want to make these with Taco Soup tonight! They look delicious!

  • StylishCuisine

    Hi Rebecca – thanks for the question. By 1/2 stick of butter, I mean 1/4 cup. Hope this helps.

  • Carter

    These sound perfect for my son’s Thanksgiving dinner at school. I was wondering if I could substitute the whole milk with a reduced fat milk, like 1% or 2%?

  • StylishCuisine

    I have only used whole milk, but my guess is that reduced-fat milk will work just fine. Good luck!

  • Kat

    These look so good and easy! For the mini muffins are cook times the same?

  • StylishCuisine

    Thanks for your question. The time for mini-muffins is definitely not the same. I would start to check them at 8 minutes. My guess is that the mini-muffins will be done in 8-10 minutes, depending upon your oven.

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