Honey Cornbread Muffins

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If you're in the mood for a great sweet cornbread, this is the recipe for you. It's a well-crafted recipe and the 15-minute baking time was spot on, so that's why I'm giving it 5 stars. However, I'm used to making a more New England style cornbread without (or with very little sugar, so if that's what you're going for, you should keep looking. My sister said these muffins were too sweet for her taste, but then again, she likes to eat her cornbread with only a little butter. I, on the other hand, usually add some butter and honey to the less-sweet cornbread muffins, so using this recipe, I didn't need to add anything to them once they were done. I might try these again without as much honey and see how they turn out. Overall, they were moist and tasty, but very sweet.

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I love this recipe. I was very good!! This was my first time ever making cornbread and it was easy. I followed the recipe exactly except I didnt have whole milk so I used 1% milk. I will be maing this again.

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I created an account just to leave a review here. These corn muffins are perfect. I followed the recipe exactly, except I substituted buttermilk for whole milk and added a can of creamed corn. I had a little batter leftover, but the muffins came out amazing. Seriously, perfectly moist, a little sweet but not too sweet, etc. etc. Definitely starring this one.

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Yum! I loved them, and a friend from New Orleans told me that's how cornbread should taste. So I offered to make them a batch whenever, because I'm the only one in my house who will eat cornbread. Oh well, I still enjoyed it and might subject them to it again anyway. ;

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I lost my grandmother recipe and wanted to find it- this one is almost the same, I'm very gratefull, muffins are delicious!!!

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I made this today with my new Kitchenaid Artisan Stand Mixer. And like the previous reviewer, I too joined just moments ago since I wanted to post a review on this. They turned out great. I made some in reynolds cupcake papers (the ones with silver on the inside and designs on the inside and I put leftover batter to bake alongside the muffins into a loaf pan.

Here are the ways I deviated from the recipe: I used refrigerated butter instead of melted. I used NUTRI flour instead of just white. I used buttermilk instead of whole milk. I added a little less than half a cup of frozen corn (I could have added a little more and about two tablespoons of finely diced brined jalapenos from the jar.

Texture wise, they were soft but yet there was the crunch of the corn meal. My oven was preheated for 400 and I set my timer for 15 minutes and it was just right. I will make these again and impress some people.

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These sweet cornbread muffins were so good that I had to sign up and leave a review (I never do that!. These are so yummy that you will need to make sure you do two batches at the same time. They are so quick to make as well. We did mini muffins and a few standard sized ones and they were oh so lovely with homemade strawberry jam! Our picky kids even liked them. Definitely a recipe to pin right onto the fridge.

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Great recipe! I'll be making these a lot I used a cornmeal from Italy. The coarse corn flour had multiple colors of broken up corn and a variety of textures. the brand is "Tenuta Castello". I order it from Gourmet Delights, LLC

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Made these today for dinner and my husband loved them as well did I. The honey ave it a different flavor which made the sooo delicious! I will be making these cornbread muffins from now on.

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I'm not a fan of corn bread but my husband loves it so I thought I would try this recipe. I followed the recipe exactly and I thought it came out excellent...and SOOO easy! I made a second batch and added in fire roasted hatch chiles for a little kick. Awesome!