Go Back

Cornbread Muffins

Print Recipe Pin Recipe
Servings: 4
Course: Side Dish
Cuisine: American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Individual cornbread muffins with honey butter. Perfect portion, crispy edges. The muffin tin is the secret weapon for cornbread. A skillet produces one thick piece with crispy edges only on the botto
Mike

Ingredients  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup melted butter
  • 2 eggs
  • 2 tablespoons honey. For honey butter: 4 tablespoons softened butter
  • 2 tablespoons honey
  • pinch of salt

Method
 

  1. Preheat the oven to 400°F. Generously grease a 12-cup muffin tin with butter or cooking spray — this prevents sticking and creates a crispier crust. Don't use paper liners; they absorb moisture and prevent the edges from crisping.
  2. Whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, salt. In a separate bowl, whisk together the wet ingredients: buttermilk, melted butter, eggs, honey. Pour the wet into the dry and stir until just combined — don't overmix. A few lumps are fine. Overmixing develops gluten and produces tough, dense muffins.
  3. Divide the batter evenly among the 12 muffin cups. Bake for 15-18 minutes until golden on top and a toothpick inserted in the center comes out clean.
  4. Mix the honey butter: combine softened butter, honey, and a pinch of salt. Serve immediately alongside the warm muffins.