Geoffrey Zakarian makes Sour Cream, Honey and Walnut Corn Muffins, as seen on Food Network's The Kitchen  Season 14.
Recipe courtesy of Geoffrey Zakarian

Walnut Thyme Cornbread

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 8 or 9 muffins



  1. Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
  2. Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
  3. Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.