An easy, fast, no-fail recipe for tender honey cornbread muffins. These golden muffins have whole corn kernels & sweet honey in each bite to please a crowd.
There is something about freshly baked corn muffins that makes me smile. Do you feel the same? I crave those sweet tender corn cakes. Breakfast, lunch, or dinner, there’s never a bad time for cornbread. When feeding a crowd, especially for a busy holiday feast like Thanksgiving, individual servings are the way to go. I pop these into the oven about 30 minutes before serving so that that they are served nice and warm. Oh honey cornbread muffins, I need you so bad. Let’s do this!
The first time I ever had cornbread muffins was in second grade, am I weird for remembering that? My class was having a Thanksgiving party, and I vividly recall someone’s mom dropping off a platter of cakey golden squares. My eyes turned to saucers, and I couldn’t wait to try it. It happened to be the recipe from the back of a Jiffy box, and I’ve been hooked ever since. I’ve been recently enjoying them crumbled on top of some turkey chili!
Each sunny muffin is packed with sticky sweet honey. This makes the flavor even more delicious and the cake super moist. This is my absolute favorite cornbread recipe, and I’ve made it countless times. Although this time, I decided to experiment with a gluten-free recipe using Cup4Cup flour as the base. I swear you can barely notice the difference in textures compared to wheat flour. Tender muffins with just the right amount of sweetness. Cheers!
Tiny pieces of yellow corn meal provide a nice crunch and are a welcomed contrast to whole pieces of sweet corn. Why add more corn to the batter? Because it screams “corn is awesome,” now take another bite!
If you are looking for a simple, quick no-fail recipe for savory honey cornbread muffins, you need to give this recipe a try. To make the muffins even more interesting, try adding some rosemary, thyme or even grated citrus peel. Make sure to let some butter come to room temperature, and get ready to drizzle that sweet honey on each wonderful bite.
What makes these cornbread muffins so light and tender?
Cornmeal is dried kernels of corn that have been ground down to be used in various cooking applications. But if you notice, it’s pretty dense. To make these muffins cakey and moist add flour and eggs to the base. This will help give the muffins structure from the protein. The honey and sugar not only sweeten the muffins but tenderizes them as well. Using a leavening agent like baking powder (sodium bicarbonate and cream of tarter) helps the muffins to rise. The acid and base in the baking soda react in the presence of water to create gas bubbles. When baked in the oven, the carbon dioxide formed gets trapped as the heat helps the batter set. You know what I’m talking about, those cute little muffin tops.