Honey Cornbread Muffins

Sweet, fluffy and homemade, these Honey Cornbread Muffins will steal the show.  

Serve them along side soup as a dunker!

I'm not going to lie.  The path of existence with cornbread and I has been that little blue and white box called Jiffy.  Although she got me through many years and she tasted pretty darn good, I've found a replacement.

I like to find homemade recipes of boxed versions, not only because they tend to be better for you, but you just feel proud after you make them.  Like you accomplished something.  Anything.

If I can do this, you can do this.

Take these muffins for instance {which could easily be made in loaf form for bread, or in a cast iron skillet}.  They went great with our spicy taco soup a couple of weeks ago and for mid-morning snacks the next day.  And not to mention the taste...so much better than their boxed cousin!  My goodness, these are good.

Please, I'm begging you give them a try.

Don't ever be intimidated by a homemade muffin recipe.  I mean, if you are going to start making something homemade, a muffin is the best place to start.  They are forgiving and usually turn out well.  A muffin doesn't have to look pretty to taste good!

Although, I will say these look pretty darn good.

Honey Cornbread Muffins

Print this Recipe!

1 c. cornmeal

1 c. flour

1 T. baking powder

1/2 c. sugar

1 t. salt

1 c. milk

2 eggs

1/2 stick butter, melted

1/4 c. honey

1.  Mix together all ingredients until just combined, do not over mix.  

2.  Preheat the oven to 400 degrees, grease a muffin pan or use liners, fill 3/4 of the way full and bake for 15 minutes.

Top with more honey.  Or if you grew up in my family maple syrup.

I know, people think we are weird!  But I love to eat these muffins like pancakes, with butter and warm syrup.