Honey Cornbread Muffins

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 1/4 cup honey
  • Special equipment: paper muffin cups and a 12-cup muffin tin
Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.


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4.8 384
Best cornbread muffins ever!  I usually modify all recipes I try - but NOT this one! item not reviewed by moderator and published
This is now the only recipe I use for corn muffins. In the 1cup all purpose flour I substitute a little whole wheat flour and a little golden flax meal. We love them! Thank you. item not reviewed by moderator and published
This is our new cornbread go to recipe, absolutely delish. Took advice from reading so many other posts and took the sugar down to 1/8 cup, which was just enough for sweetness but can still taste the cornmeal. Also took the salt down to 1/4 tsp. just for the sake of matching many of my other bread recipes. Used an Pyrex 8 x 8 greased with a butter stick. It was light fluffy and gone within minutes. Loved the honey. Paired with Northern Beans & Ham Hock crocked for 8 hrs. Thank you! item not reviewed by moderator and published
Just made this tonight to go with chili. It is delicious . I only adjustment i made was to add 1 additional tablespoon of baking powder. I use cast iron skillet and sprayed with canola oil spray. Very moist. This is a keeper. Thanks for sharing. item not reviewed by moderator and published
Just made these tonight to go wih my split pea soup. These muffins are quick, easy and delicious! I changed a few ingredients to use my normal products; almond milk, cane sugar and less honey... just perfect! item not reviewed by moderator and published
Best cornbread muffins I've ever had! They are fantastic as is, but I also have made them with blueberries for more of a breakfast muffin. The recipe easily converted to gluten free by using the same amount of flour in a gluten free all purpose flour blend and adding 1/2 teaspoon of xanthan gum. item not reviewed by moderator and published
Great easy recipe Slightly too sweet for my taste but other than that perfect Next time will reduce sugar and see how it turns out By the way I made them for my son who has celiac Just substituted the flour for gluten free flour - turned out perfect item not reviewed by moderator and published
Easy to follow, and delicious. The only thing I might add is a bit of whole kernel corn Tasty recipe item not reviewed by moderator and published
Easy and good. item not reviewed by moderator and published
First time making corn muffins from scratch and they were great. item not reviewed by moderator and published
I made it in a cast iron skillet, baked it for 20 min. Served it with homemade chili. It was great! This recipe is a keeper! item not reviewed by moderator and published
Quote from my son "Best cornbread muffins Ever!" I've experimented with a lot of recipes since it's my son's favorite weekend food. Didn't have whole milk so I used 1/4 cup half and half and 3/4 cup 1% milk and it tasted great. didn't have paper muffin cups, so just used butter to grease the tin. they turned out perfect! 15 mins was perfect cooking time too! item not reviewed by moderator and published
Just made this tonight as a sides for beef chili from Ellie Krieger (Three Bean and Beef Chili). It was so easy and delicious! My 21-months old son devoured it. item not reviewed by moderator and published
I've always been a fan of Jiffy. Today I needed a recipe to try since I had no boxed mix in the pantry. Saw this, read the reviews, and decided to give it a try. Surely nothing could beat my old standby. But I was wrong. This is the best cornbread ever. Perfect consistency, rose like crazy, browned like gold, and tastes heavenly. I made six instead of twelve, using a nonstick pan sprayed only on the bottom of each cup and baking for 20 minutes, otherwise following the recipe exactly.Slathered one in butter immediately upon removing the beautiful golden domes from my oven, ate it and I am hooked! I will never use the mix again. I love this recipe! item not reviewed by moderator and published
These were AMAZING! I've been looking for gluten free recipes for my husband as we just found out he has food allergies so I substituted the flour for a rice flour blend and he loved them! It's a keeper! item not reviewed by moderator and published
This was very good and I had everything on hand which makes it even better.. Next time I might put fresh jalapeño in the batter... This will be my go to recipe item not reviewed by moderator and published
Best cornmeal muffins ever... my family loved them... very quick to make... by the time the oven was ready my muffins were ready to bake ... exactly 15 minutes later they were just right.... if I could give this 10 stars I would! item not reviewed by moderator and published
Excellent! Made as recipe indicates except did not use paper muffin cups just greased the tin. I accidentally left the butter out of the first batch and they turned out great, the second batch got double butter. Both batches taste great, muffins without butter were a bit more dense and held together better than the double butter batch. It's a keeper. item not reviewed by moderator and published
I am not a fan of corn bread nor muffins. My husband ,however, is. I made this recipe today. Made some muffins and made some in my cast iron skillet. To my great surprise, I love the one I baked in the skillet. The muffin was not bad either. I did follow one persons advise to use a whole stick of butter. I also used 1% milk since this is what I use all the time. These were not dry and the crust is great. Next time I make them, and I will, I will try adding different things to the batter. Cheddar cheese etc. item not reviewed by moderator and published
10/10 Got have these all the time now. item not reviewed by moderator and published
Yum! Sweet Cornbread! item not reviewed by moderator and published
Made this today...cut sugar & honey in half, used buttermilk and baked it in my cast iron skillet....it is DELICIOUS!! My honey said it was the BEST he'd ever had!! Will definitely be making this again!! item not reviewed by moderator and published
I made these last night and served with some chicken noodle soup since my family is sick. These are WONDERFUL! Very fluffy, moist and just sweet enough. I did use half the sugar though. I am making this my go-to cornbread recipe from now on. I loved the flavor of the honey in them. It was so so good!!!!!!!! item not reviewed by moderator and published
Easy to make, and great balance of flavors! Will definitely make them again. item not reviewed by moderator and published
I was looking for an easy recipe and this is just that. But also outstanding!!! I will be making these again and again. They were perfect for my beef stew! Thanks Neelys...you did it again! item not reviewed by moderator and published
This is the best corn bread I've ever had and SOOO easy! Even the cooking time was exactly spot on! I was craving cornbread so I bought some at Marie Callender's and I was sadly disappointed. So I was searching and found this one. This is the best cornbread recipe ever! I made the recipe exactly as stated and it was amazing as is - but spray the paper cups. I read a review by someone who added creamed corn, oil, and more honey and butter and when I tried those modifications it transformed it into a great stand-alone dessert. The only problem is that it doesn't rise as much so maybe a little more baking powder would solve that. THANKS Neelys! item not reviewed by moderator and published
Perfect in every way! Satisfied my cornbread craving and was excellent to have individual breads for everyone at Easter Turkey supper! item not reviewed by moderator and published
Made these for Easter to go with our BBQ ribs. Very easy to make, basic ingredients, and fast preparation time. I didn't change a thing and they came out super moist and delicious! Everyone loved them! item not reviewed by moderator and published
I knew that the Neely's would make the most delicious southern accompaniment to my first attempt at beef brisket (they also have a fabulous recipe for the grill)! After visiting the bbq capital of the US, South Carolina, I decided to make a down home southern meal for my husband...these muffins are soooo simple, but sooo heavenly! Thanks, Neelys...you never let me down when it comes to southern goodness! item not reviewed by moderator and published
After I put them in the oven I saw that I had forgotten the sugar. I sprinkled organic sugar on the tops of the muffins and they were delicious. The honey and sprinkled sugar were enough sweetener and the muffins were a huge hit at a chili cook-off. item not reviewed by moderator and published
I am getting ready to make these because my son and daughter have both made them and they are DELISH! My son accidently added a whole stick of butter and it was even more DELISH! Can't wait to sink my teeth into these tonight with my home made seafood chowder. Thanks for the best cornmeal muffin recipe EVER! item not reviewed by moderator and published
I baked my cornbread in a cast iron skillet at the same temp but for 5 minutes longer. Came out of the oven golden brown and picture perfect. Wishing now that I had taken one. My family really enjoyed and my sister mentioned how moist it was. Many thanks to the Neely's for their generosity. This is the recipe I will use from now on. item not reviewed by moderator and published
This recipe is simply the best! The cornbread muffins are so moist and delicious. They went beautifully with my homemade chili. I saved this recipe for my chili meals in the future. Thanks for the comments about just spraying a non stick spray in the muffin pan instead of using the cupcake papers. They came out easily. Plus, I filled my muffins almost all the way up because I didn't want little squatty muffins. They practically rose like popovers. Beautiful, just saying! Thanks to the Neely's for this recipe. item not reviewed by moderator and published
These are amazing, best corn muffins I have ever made, thanks for sharing.... item not reviewed by moderator and published
Really good, you don't even need honey on top it's already the perfect sweetness. item not reviewed by moderator and published
FAB Cornbread! The first time and every time I have use this as my go to cornbread recipe. Thou, at first I thought it was going to be too sweet. No, it came out perfect. Thanks Neelys' for the new The Standard of cornbread expectations item not reviewed by moderator and published
Easy and delish recipe. The only substitutions that I used (I didn't have all purpose flour around) was white wheat flour and the cinnamon honey from the Amish market. Came out moist! item not reviewed by moderator and published
I've been using this recipe for a couple of years now and it's truly the best! I use a cast iron skillet most of the time. It is always a hit whether with BBQ or chili. I would never think of using a different recipe. EVER! item not reviewed by moderator and published
My family loved these muffins!! They were very easy to make and the flavor was delicious. This one is definitely a keeper!! Thanks!! item not reviewed by moderator and published
Deeelish!!!!!!! Hubby and kids ate it all up, yummmy item not reviewed by moderator and published
Very delicious made as written, but I like a little more corn flavor, so the second time, I used about 1/2c more corn meal and 1/2c less flour. Also slightly generous on the honey measurement, not too much, but just a bit more. This is now my go-to recipe for cornbread. item not reviewed by moderator and published
I made these to serve with some spicy chili…my family loved them and gobbled them up. I did not use paper liners just used a little oil/spray and they came right out….this recipe is a keeper and great because I always have all of the ingredients on hand. item not reviewed by moderator and published
They were good, but would not use paper liners again, they stuck to the paper causing a mess. item not reviewed by moderator and published
we love this recipe...this is our new staple. item not reviewed by moderator and published
Mr and Mrs Neely, y'all done gone and done it again! I made three whole pans of cornbread with this recipe and it was a huge hit with my whole family, friends, and the neighbors! lol! I served it up with a massive pot of home-made spicy-hot chili on one of the coldest days so far this year (Dec, 2013). Almost everyone asked for this recipe, ha! I reluctantly gave them the truth, and you guys the credit ;-). Thank you! item not reviewed by moderator and published
So yummy & delicious! My family loved it & commented that these were the best corn bread they've ever had! :)thank you! item not reviewed by moderator and published
Amazing! I forgot to add the eggs and they still came out delicious and moist item not reviewed by moderator and published
Amazing corn muffin. This one is a keeper!!!!!!!! item not reviewed by moderator and published
These were so good! I normally don't like corn muffins, I always find them dry..but these were amazing and moist! item not reviewed by moderator and published
These were the best corn muffins I have ever made. Could not stop my son from eating them. item not reviewed by moderator and published
I love this recipe! My family finished the first batch so quickly that I had to make another immediately after! I followed the recipe as is. Thanks for sharing! item not reviewed by moderator and published
These were absolute perfection! I substituted the honey for maple syrup & it was amazing! My hubby ate 4 himself LOL! Thank you Neelys!! item not reviewed by moderator and published
Loved these! Perfect texture and taste. This recipe is much more flavorful than plain bland cornbread. item not reviewed by moderator and published
This recipe sounds amazing, making it for my in laws tomorrow night! One question...do I used salted or unsalted butter? item not reviewed by moderator and published
Perfection. My husband bought an oversized muffin tin (Wilton) which is same circumference for bottom of cups, slightly larger up top and deeper,that's the key. He hinted at corn bread which I love as well. After reading many reviews here (thank you keep em coming) I took a shot. Some people mentioned this is a sweeter corn bread which I like. The only reduction I made was this: I put the butter and a tablespoon of honey in the microwave on defrost until it was just melted and combined. This recipe made 6 perfect oversized muffins. Gorgeous texture and taste. I used fine ground yellow cornmeal. Next time I may do 1/4 cup honey, not that I felt it was lacking but just to see. I also may do a savory with cheese and jalapeños. Thank you Neeleys and THANK YOU reviewers :-) item not reviewed by moderator and published
Very sweet. I short the sugar a1/4 cup (or more). Very tasty though. Easy to make, I do the whole thing in one bowl with no ill effects. Family gobbles thm up. Use parchment baking papers though because they will stick to plain paper. item not reviewed by moderator and published
Wow! Family loved them. I did substitute flour with gluten free baking mix and used half coconut cream and half water in place of milk. Definitely bookmarking this recipe. Yum! RC item not reviewed by moderator and published
umm... these are awesome! I baked them in an 9x9 inch pan for 25-27min at 400 degrees instead of doing muffins. Turned out great. Moist, flavorful, my go-to cornbread recipe from here on out. item not reviewed by moderator and published
Very good...has a cake like texture...and a nice flavor! item not reviewed by moderator and published
I think these are good, very easy to make and foolproof, can add what ever you want, cheese, jalapenos etc... but my husband LOVES them. item not reviewed by moderator and published
Really easy and quite tasty and moist. Following the hints posted by others, I used a 9 by 13 glass pyrex and non-stick spray oil, and it came out perfectly. item not reviewed by moderator and published
These are GREAT and so easy to make! I made some with liners and some without..... Not much difference, except that the ones with liners were slightly more moist. I also added jalapeno to some of them ...... WOW! I will definitely be making these for our church chili night! item not reviewed by moderator and published
These are the best corn muffins I have ever had. I generally do not like cornbread because it is so dry and crumbly but made as muffins instead and with just enough sweetness (honey theyare the best! I used coursely ground cornmeal instead of regular that I buy bulk at a Coop as I like the texture better. I'm throwing out all the other recipes I've tried over the years. This ones a keeper!! item not reviewed by moderator and published
It was perfect! Everyone loved it. I made it as a loaf in a skillet instead of muffins, it went well. item not reviewed by moderator and published
I thought the flavour of these muffins was great. I did, however, find them a little drier than I would like. I made a few modifications though and they turned out amazing! I added: An extra tablespoon each of honey and butter, 2 tablespoons of oil, and about 1/3 cup creamed corn. I also reduced the cooking temperature to 375 degrees for the first 10 minutes and upped it to 400 degrees for the last 5. They ended up a hit at the barbeque I had last night. People were asking for the recipe and if there were extras they could take home! item not reviewed by moderator and published
Freaking amazing! We had a good bit of batter left though, we probably could've made about 16 muffins. I would not change a thing about this recipe. It was perfect. item not reviewed by moderator and published
I made some cornbread for dinner tonight but the kids and I are tearing it up, I do not think this is going to make until dinner. Changes made: I only had white corn meal and it came out great. I also used a square tin because I prefer corn bread over corn muffins they seem to come out more moist. So if you are wondering if this recipe works for a corn bread it does. Nice and golden on the outside and very moist on the inside. item not reviewed by moderator and published
Best cornbread muffin recipe! Thank You! item not reviewed by moderator and published
the best bread ever!!! thks for the recipe item not reviewed by moderator and published
Yeahhhh!!! The BEST HONEY CORNBREAD RECIPE!! FINALLY !! Perfect sweetness and tender texture! Easy to bake and even easier TO EAT !!! Added 1TBSP more of honey!! (ATE 6 mini cornbreads in 1 sitting!! (Better than Jiffy! item not reviewed by moderator and published
great recipe. as previous reviewers state, do spray pans and liners. item not reviewed by moderator and published
Very easy to put together and very tasty. Should've sprayed the insides of the paper liners with cooking spray though. The nice crust stuck to the paper when peeling off. Bottoms also got a bit too dark. item not reviewed by moderator and published
This is a great recipe! Not too sweet and fluffy. It tasted great hot and cold. Loved it! item not reviewed by moderator and published
I literally searched for YEARS for a go-to cornbread recipe and never found anything that I, and the family, loved. This...is...it. I don't add anything or change anything, they are perfect just as stated. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. ; item not reviewed by moderator and published
I lost my grandmother recipe and wanted to find it- this one is almost the same, I'm very gratefull, muffins are delicious!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I just finished making these about 30 minutes ago...they came out delicious(even though I forgot to set my timer and they browned a lot more then I would have liked them too. Im used to making JIFFY out of the box..smh...and they taste very similar to it... will be making again!! item not reviewed by moderator and published
Super easy, very good. I made 1/2 the recipe, 12 mini muffins, using the Reynolds foil muffin liners (which don't require a muffin tin and are slightly larger than minis. After reading the reviews I decreased salt to 1/4 tsp, and used buttermilk instead of whole milk (because I had it on hand and an extra pinch of honey. Baked only 10-11 minutes. Served with chili. Definitely will make again! item not reviewed by moderator and published
Delicious, moist, and easy! item not reviewed by moderator and published
I made this recipe as is and it was delicious! Great texture and taste. item not reviewed by moderator and published
After all the reviews with some people saying they were too sweet and others saying not sweet enough I decided to make the recipe as is to see what I thought. Yes, it is a sweeter type of cornbread, but everyone really enjoyed it. Only changes I made was adding one can of creamed corn and I baked it in a casserole dish instead of muffins. I used a pan that was slightly smaller than a 9X13 and they came out great. item not reviewed by moderator and published
This is the best cornbread recipe that I have ever had. I have a Vitamix blender, so I made my own cornmeal. These came out moist and incredibly flavorful. I will be making these for many years to come! item not reviewed by moderator and published
Good - added an addl TBSP or so of honey for more sweetness. If making as mini-muffins, no paper and cook 10min. item not reviewed by moderator and published
I followed the recipe exactly as is. The muffins came out great, they have good texture, color and flavor, but they are a bit on the dry side, I expected them to be moist inside. I'm also more of a sweet tooth, so I'd add a couple of teaspoons of sugar the next time I bake these. item not reviewed by moderator and published
I made this using 1/4 cup canola oil instead of butter because I am out of it. It came out moist but little bit dense. I will definitely make this again but next time I will try to add cream style corn to add some moist and make it lighter. My DH loves it with some corn on it. Thanks for the recipe!!! item not reviewed by moderator and published
AWESOME! I will utilize this recipe many times. item not reviewed by moderator and published
I don't usually go for a "sweet" cornbread recipe. I was surprised by how quickly these muffins were devoured. I made no changes to the recipe and actually preferred them without any additional butter spread on them. A pan of 12 muffins for a family of 3---was that enough? Not in my house. 4 stars because I still think cornbread isn't supposed to be sweet. item not reviewed by moderator and published
Best cornbread ever! item not reviewed by moderator and published
I made this recipe with plain almond milk and it was so amazing!! The original recipe cannot be beat, but I had to rid of milk because of some things I heard that's in it. The almond milk works just as good!! item not reviewed by moderator and published
So...I accidentally put in a stick of butter instead of half a stick of butter and they came out amazing. I used coarse cornmeal and have tried other recipes (for buttery cornbread where the texture was more crunchy. These were perfect. Not too sweet, not dry at all (thanks to my mistake and I'm sure wonderfully fattening (thanks to my mistake.I didn't have honey on hand so I only used about 1/8th of a good quality maple syrup instead. This is a keeper. item not reviewed by moderator and published
I am a true southern girl born and raised in SC. I made this today as part of our New Years Day feast and it was AMAZING!! I did not make it in muffins, but instead just poured it into a pyrex dish and baked. I give this recipe 2 thumbs up! item not reviewed by moderator and published
This recipe is very easy and the results are awesome. The texture is that of real cornbread and not a cake mix. Fluffy and moist with a crunchy top. The flavor was spot on, slightly sweet. This is my go to recipe for cornbread, no more store bought. item not reviewed by moderator and published
Generally, you'll use unsalted unless otherwise specified. The amount of salt in salted butter can vary, so most recipes call for unsalted, and then have you add the exact amount of salt. item not reviewed by moderator and published

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