Corn Muffins

These corn muffins are sweet, tender and moist and are the perfect compliment to hearty soups and stews.

Growing up, bread was always a part of our family meals. The type of bread tended to depend on what was being served for the main course, but there was always something on the table, be it biscuits (usually the Pillsbury tube kind), rolls, or a quick bread made from a box (pumpkin and banana were the best!).

But cornbread was reserved almost exclusively for chili. With chili came either saltines or the cornbread made from the recipe on the side of the tin of Quaker cornmeal. It was slightly sweet and really dry, but I absolutely loved it slathered with a ton of butter.

I prefer to make corn muffins these days since I find them a little easier to manage than cornbread. These are just as sweet as the recipe I remember form the 70’s, but they’re nice and moist thanks to the addition of honey, and the flavor of the browned butter really puts them over the top.

Cornbread Muffins

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Servings 12

Ingredients

  

• 1 cup all-purpose flour
• 1 cup corn meal
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1/4 cup sugar
• 1 cup buttermilk ** see note **
• 1/2 cup unsalted butter browned
• 1/4 cup honey
• 2 eggs

Instructions

 

• Preheat oven to 375 degrees.
• Whisk the dry ingredients together. In a separate bowl, combine the wet ingredients and add to the dry. Mix until just combined.
• Pour into greased or lined muffin tin and bake at 375 degrees for 15-18 minutes or until toothpick comes out clean. Makes 12 muffins.

Notes

** or put one tablespoon of lemon juice in a measuring cup and fill with milk to the one cup line **